Green onions (scallions) and Mixed Salad Greens require insect infestation inspection. Please see “Special Instructions below:
2 large green peppers, cut in half, seeds removed
1 red pepper, cut in half, seeds removed
1/3 cup oil
1/4 cup red wine vinegar
1 teaspoon garlic, minced
1/2 teaspoon oregano
1/2 teaspoon salt
2 tomatoes cut in wedges
1 small cucumber, diced
2 green onions, sliced
mixed salad greens
Preheat broiler. Place washed peppers on a broiler pan. Broil about 15 minutes close to heat, until charred, turning the peppers often. Wrap hot peppers in plastic wrap or place in a paper lunch bag and let stand 10 to 15 minutes, or until skin wrinkles and can be pulled off easily. Rub peppers gently to remove loose skin. Cut peppers cut into 1-inch pieces. In a medium bowl, combine oil, vinegar, garlic, oregano, and salt. Add peppers; cover and refrigerate for at least 2 hours, or over night. To serve add the tomato wedges, diced cucumber, and sliced green onions. Toss lightly. Serve on mixed salad greens or lettuce leaves.
Green Onions (Scallions):
Light green or brown thrips may occasionally be found between the green branches where they protrude from the bulb. Less frequently, they can be found crawling on the outside or inside of the long green shoots.
1. A vertical cut should be made from the top of the scallion’s green shoot to the bottom of the bulb. Examine three scallions from each bunch, paying careful attention to the area between the branches that protrude from the bulb.
2. If no insects are found, wash thoroughly under a heavy stream of water or power hose and use.
3. If insects are found in a scallion, the entire bunch must be checked. The affected scallion must be discarded.
Mixed Salad Greens:
1. Cut off the lettuce base and separate the leaves from one another.
2. Soak leaves in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
3. Agitate lettuce leaves in the soapy solution.
4. Spread each leaf, taking care to expose all its curls and crevices. Using a heavy stream of water or a power hose, remove all foreign matter and soap from both sides of each leaf. Alternatively, a vegetable brush may be used on both sides of the leaf.
5. Several leaves should be checked over a light box or under strong overhead lighting to verify that the washing procedure has been effective. Pay careful attention to the folds and crevices in the leaf where insects have been known to hold tight through several washings.
6. If it is practical, it is best to check each leaf.
7. If the manner of washing described above is impractical, each leaf must be carefully inspected.
8. In a commercial setting, a vegetable spinner is recommended. (The advantages of spin-drying are: (1) the Rabbi will not risk an electrical shock when placing the leaves on the light box; and (2) the leaves will stay fresh and moist for a longer period of time.)
9. Three handfuls of leaves from different areas of the bin should be checked over a light box or under direct light. Our experience has shown that if the leaves are washed properly, no insects will be found.