IT'S EASY BEING GREEN PUT BAGGED LETTUCES TO WORK FOR FAST MAIN DISHES.

Byline: Natalie Haughton Food Editor

BAGGED FRESH washed salad greens have come a long way since they first became available in market produce sections more than a decade ago. When first introduced in 1990, the choices were limited. But today, driven by consumer desire for convenience and variety, there's a large of array of glorious specialty lettuces (some organic, others not) with a variety of fancy names and different red and green combinations marketed under product brands such as Dole, Ready Pac, Trader Joe's, Earthbound, Fresh Express, Babe Farms and more.

The fresh-cut salad category (lettuce and green blends) has jumped from $197 million in retail grocery sales in the United States in 1993 to $2.2 billion in 2002, according to Marji Morrow, director of marketing for Irwindale-based Ready Pac Produce Inc., the third-largest nationwide supplier of fresh packaged salads offering 12 European salad combinations, five kits (with dressing and other salad makings included), four organic salads, six farm-fresh salads and more.

That amounts to about 950 million bags, industrywide, of lettuce sold last year, says Chris Mayhew, director of marketing, Dole Fresh Vegetables (a division of the Dole Food Co.), Salinas. ``We have about 40 percent of the fresh-cut salad market,'' she continues, adding that Dole offers 15 conventional blends, four organic blends, five kits and more nationally.

``From the end of 1998 through 2002, retail dollar sales have grown 63 percent,'' continues Mayhew. But the growth rate, which slowed to 12 percent last year, is still strong compared to the rest of the grocery industry, notes Ready Pac's Morrow.

Classic iceberg and iceberg and romaine lettuce blends make up 46.2 percent of the category (within that, iceberg alone accounts for 31 percent), points out Mayhew.

But blends (mixes of different types of lettuces and/or vegetables other than just romaine and iceberg) are the largest-growing segment of the category, increasing 20 percent from 2001 to 2002 and making up 37.4 percent of the category, she continues. Organic blends, a small but growing niche, made up less than 5 percent of all bags sold in 2002.

Salad kits, totaling 8 1/2 percent of the category last year, were introduced in 1993 and 1994, but even now, industrywide, about 70 percent of all kits are Caesar salad. Although some kits contain items with protein, others such as Dole do not. ``Consumers have the perception that meat won't last as long as salad,'' notes Mayhew.

Although the lettuces are triple-washed, preservative-free and packaged in breathable bags, some packages say ``final rinse recommended'' - a superfluous procedure, according to several marketing experts. According to Mayhew, the lettuces are washed more than the average person washes lettuce at home.

When buying, regardless of the expiration date, check to be sure the lettuce hasn't turned brown. Buy bagged lettuces just before going through the checkout line. Keeping the lettuce cold is key for maximum shelf life (14 to 16 days, unopened) which starts to deteriorate when the lettuce goes in and out of the fridge and gets warm, says Lori T. Latta, product manager for Trader Joe's in Monrovia.

Once opened, the package of lettuce will last another couple of days, providing you squeeze out all the air, seal with a bag clip and return it to the refrigerator quickly, advises Morrow.

Bagged lettuce blends of all styles lend themselves to a wealth of swiftly made main-dish salads, a boon to getting a meal on the table fast. You don't even need a recipe. Be as imaginative as you like. Add any kind of protein desired, assorted vegetables (fresh or frozen), maybe some cutup fruits and a dressing of choice and dinner or lunch is on. Rely on grilled or pan-grilled or broiled meats, chicken or seafood - or pick some up already cooked at the market (or in the case of some fish, use canned). Add warm and cold items to the salad. For a meatless salad, toss in assorted shredded or cutup cheeses, well-rinsed and drained canned beans of your choice and lots of cutup blanched vegetables. You can also add a little pasta, if desired, or even bread cubes.

Entree salads also offer good options for using up leftovers hanging around the fridge - take a look and concoct something on the spot. You can microwave lots of fresh or frozen vegetables in a jiffy and cool quickly in a water bath laden with ice cubes. Canned artichoke hearts, hearts of palm, corn, olives and jarred red peppers are also good additions.

Several recipe ideas are included here for inspiration. You can even create a main-dish salad atop a baked cheese and tomato pizza crust (such as Boboli) for something a tad different.

Or try a tossed antipasto salad with assorted salamis, meats, cheeses, veggies, beans and lots of greens. Or how about a Greek salad with diced cooked chicken breast on top or a classic nicoise salad with pan-grilled tuna or salmon steaks? For more-composed salads, serve a Cobb (try a lobster, crab or even a tuna version), fiesta or Mediterranean salad with groups of individual ingredients arranged on top of lettuce blends. You might give cutup or sliced fresh fruits atop greens a whirl with assorted wedges of interesting cheeses.

CRAB, PAPAYA AND WALNUT SALAD

(On the cover)

1 1/2 cups (6 ounces) Dungeness, King OR Snow crab meat, thawed if necessary

1 cup chopped red, yellow OR green bell pepper

1/3 cup toasted walnuts

1/4 cup sliced green onions

1/4 cup plain yogurt

1/4 cup light mayonnaise

1/8 teaspoon paprika 

Salt and pepper 

1 (8- to 12-ounce) package salad blend, European OR other variety

1 papaya, peeled, seeded and sliced

In a medium bowl, toss together crab, bell pepper, walnuts and green onions. In a small bowl, stir together yogurt, mayonnaise and paprika. Season to taste with salt and pepper. Stir into crab mixture. Line 2 dinner plates with salad greens, dividing evenly. Arrange 1/2 of papaya slices over lettuce on plate. Evenly divide crab mixture in center of each plate. Serve immediately or cover and chill up to 2 hours before serving. Garnish with red bell pepper strips, if desired. Makes 2 servings.

BORDER SALAD OLE

1 (6-ounce OR larger) package iceberg lettuce OR other salad blend

3 cups fresh pineapple chunks (optional)

3/4 to 1 pound cooked chicken breast, sliced OR chopped

1 (15-ounce) can kidney beans, rinsed and well drained

2 tomatoes, cut into wedges

1/2 to 1 avocado, peeled and sliced

1/4 cup sliced black olives

1/4 cup chopped green onions

Tortilla chips

2 cup bottled salsa

Line each of 4 plates with 1/4 of lettuce. Arrange pineapple, chicken, beans, tomatoes, avocado, olives and green onions in small mounds on each salad plate. Garnish with tortilla chips. Serve with salsa. Makes 4 servings.

MUSHROOM, SNOW PEA AND HAM SALAD

Water

6 ounces snow peas, trimmed and cut diagonally in halves (about 2 cups)

1 pound fresh white mushrooms, rinsed and thinly sliced

1/2 cup sliced radishes

3 tablespoons sliced green onions

3/4 cup prepared Caesar dressing (oil and vinegar type)

1 (6-ounce OR larger) package iceberg OR other salad blend

6 ounces sliced deli ham, cut in thin strips (about 1 1/2 cups)

2 hard-cooked eggs, chopped

In a medium saucepan, bring 2 cups salted water to a boil; add snow peas and cook until crisp-tender, about 30 seconds; drain and rinse under cold water. In a large bowl, combine snow peas, mushrooms, radishes, green onions and Caesar dressing; stir gently. To serve, place lettuce on 4 dinner plates, dividing evenly. Spoon mushroom mixture onto lettuce; arrange ham strips on top. Garnish with hard-cooked egg. Makes 4 servings.

MANDARIN CHICKEN SALAD

1 (5- to 12-ounce) package salad blend, any variety

4 boneless, skinless chicken breast halves, cooked, then shredded OR chopped

1 (11- OR 15-ounce) can Mandarin oranges, drained

1/2 cup snow peas, blanched and thinly sliced, OR bean sprouts (optional)

1/4 cup chopped green onions

1/2 cup Asian-style OR Chinese chicken salad dressing

1/2 cup chow mein noodles OR fried wonton strips

In a large bowl, combine salad greens, chicken, Mandarin oranges, snow pods and green onions. Pour dressing over salad; toss to coat evenly. Divide salad evenly among 3 to 4 dinner plates. Sprinkle with noodles. Makes 3 to 4 servings.

GRILLED SALMON SALAD

3 (6-ounce) salmon fillets

1 (5-ounce) package European-style salad blend

1/2 cup rinsed and drained canned white beans

1/3 to 1/2 cup Italian OR balsamic vinaigrette dressing (OR your favorite salad dressing)

Barbecue, grill or pan-grill salmon steaks until cooked through. Arrange salad greens on 3 dinner plates. Top with warm or cooled salmon. Garnish with beans and drizzle with salad dressing. Makes 3 servings.

VARIATIONS: Substitute cooked, boneless, skinless chicken breasts for salmon, if desired. Add chopped tomatoes, artichoke hearts and sliced olives to salad.

SURF 'N' TURF SALAD

1 (5- to 10-ounce) package salad blend, any variety

1 (1-pound) package medium chilled cooked shrimp OR lobster meat, cut into small pieces

1 pound leftover cooked roast beef, cut into small cubes, OR deli roast beef, cut into small pieces

1 small Bermuda onion, sliced into thin strips

1 medium green pepper, sliced into thin strips

1 medium red pepper, sliced into thin strips

1 medium hot house cucumber, chopped

2 medium tomatoes, chopped

3/4 cup shredded mild OR sharp Cheddar cheese

1 cup chilled creamy Caesar salad dressing

Croutons (optional)

In a large bowl, toss together all ingredients except dressing and croutons. Add salad dressing and toss well. Add more dressing and garnish with croutons if desired. Makes 4 to 6 servings.

Serve garnished with asparagus spears and lemon slices. Makes 4 servings.

CAPTION(S):

4 photos

Photo:

(1 -- cover -- color) CRAB, PAPAYA AND WALNUT SALAD

(2 -- color) Grilled Salmon Salad

(3 -- 4 -- color) Border Salad Ole, above; Mushroom, Snow Pea and Ham Salad, right.