Is Pre-Washed Lettuce Safe to Eat?
Updated: Mar. 20, 2019
Even when they're labeled "ready to eat," pre-washed salad greens can contain harmful chemicals—and probably aren't even totally clean. Here's what we recommend.
Pre-washed salad greens are about as easy as it gets. Whether it’s crunchy lettuce wraps or a delish layered salad, you’re guaranteed to have dinner on the table without having to buy a head of lettuce; hack it into chunks; and wash, spin, and dry each leaf. With many pre-washed greens proudly proclaiming that they’re “ready to eat” or “triple-rinsed,” we can trust that they’re clean and safe…right?
Is the convenience too good to be true?
Unfortunately, it might be. Just like these common cooking myths, the idea of “pre-washed” lettuce isn’t as flawless as it seems. Recent research reveals that companies aren’t just rinsing the leaves in water—they’re using chemicals like bleach, which contains chlorine.
So, pre-washed greens are full of chemicals
Why is the rinsing agent for leaves so harsh? It turns out the Food and Drug Administration (FDA) actually encourages using bleach because it kills off E.coli and salmonella in greens. Unfortunately, traces of the strong cleaners will linger on your lettuce and make it into your mouth if you’re not careful. Since bleach—even diluted in water—is toxic in high quantities, it’s best to re-wash your salad components yourself before you dig in. (Here’s our guide to easily cleaning up produce.)
The real kicker here? It seems that chemically washing the lettuce isn’t all that effective. The University of California – Riverside performed a study that showed that only 10 percent of bacteria is removed with this bleach solution, which means that most of what the bleach is trying to remove from your spinach still makes it all the way to your kitchen. (The study only reported on baby spinach, but it makes us wary of any pre-washed salad greens.)
The takeaway
The troubling fact is, pre-washed or unwashed, grocery store produce has bacteria and traces of pesticides and chemicals used to grow and ship foods. The pre-washed stuff isn’t worse than the unwashed stuff, but it’s no better, so don’t get all comfortable about it.
The best solution? Wash all your grocery produce yourself. We like to use a mixture of water and vinegar in a first wash, and then rinse with plain cold water. (Then make sure your storage methods keep the lettuce in tip-top shape.)
Hungry for lettuce? These recipes are anything but boring.
Garden-Fresh Chef Salad
For much of the year, I can use my garden's produce when I make this cool salad. In spring, the salad mix and radishes come from my crop. In summer, I use the tomatoes, cabbage and carrots. What a good feeling! —Evelyn Gubernath, Bucyrus, Ohio
Balsamic Herb Vinaigrette
Balsamic vinaigrette is a classic, versatile dressing. A variety of savory seasonings gives this recipe a tangy kick. It's the perfect complement to a bed of fresh greens. —Edgar Wright, Silver Spring, Maryland
Italian Salad with Lemon Vinaigrette
For an Italian twist on salad, I mix greens with red onion, mushrooms, olives, pepperoncini, lemon juice and Italian seasoning. Add tomatoes and carrots if you'd like. —Deborah Loop, Clinton Township, Michigan
Company Green Salad
I partially put this salad together and take the remaining ingredients (candied nuts, seeds, rice noodles and dressing) to mix in at the potluck. Works perfectly every time. —Joan Hallford, North Richland Hills, Texas
Spring Greens Quiche
Leafy greens brighten this savory pie—the ideal comfort food for spring. Add a side of healthy vegetables, a salad or fruit and you have a light and satisfying lunch.—Marie Rizzio, Interlochen, Michigan
Berry Tossed Salad
Kiwi and feta add interest to this delightful salad that's sweet, tangy, creamy and tart. It pairs perfectly with the grilled ribs my mom likes to make. She got the recipe from a good friend. —Krista Kliebenstein, Highlands Ranch, Colorado
Northwest Salmon Salad
I love that I can use my favorite Northwest ingredients—salmon, blueberries and hazelnuts—all in one recipe. The salmon and dressing make a tasty sandwich too. —Davis Clevenger, Dexter, Oregon
Homemade Strawberry Vinegar
Sweet and sour, this easy strawberry vinegar makes a great summer salad dressing. —Mary Hise, Cocoa, Florida
Farm Fresh Quiche
Going to the farmers market and talking with people who work on the farm inspires me to make recipes like this one, a quiche loaded with veggies. —Heather King, Frostburg, Maryland
Michigan Cherry Salad
This recipe reminds me what I love about my home state: picking apples with my children, buying greens at the farmers market and tasting cherries on vacations. —Jennifer Gilbert, Brighton, Michigan
Citrus Vinaigrette
Tart, tangy and citrusy flavors abound in this quick citrus vinaigrette recipe to whisk together any night of the week you've got the good greens to go with it. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
BLT Chicken Salad
Featuring all the fun fixings for a BLT chicken sandwich, this salad is so lovable. I can prep the ingredients ahead of time and just throw it together at the last minute. Barbecue sauce in the dressing gives it unexpected flavor. Even picky eaters love my chicken salads. —Cindy Moore, Mooresville, North Carolina
12-Hour Salad
This recipe was Mom's scrumptious scheme to get her kids to eat vegetables. She never had any trouble when she served this colorful crunchy salad. Mom thought this salad was a real bonus for the cook since it must be made the night before. —Dorothy Bowen, Thomasville, North Carolina
Cilantro Salad Dressing
Use this zippy dressing over greens or hot or cold boiled potatoes. You'll love it! —Sara Laber, Shelburne, Vermont
Layered Picnic Loaves
This big sandwich, inspired by one I tried at a New York deli, is a favorite with our football-watching crowd. Made ahead, it's easily carted to any gathering. Kids and adults alike say it's super. —Marion Lowery, Medford, Oregon
Fresh Heirloom Tomato Salad
This tomato salad is a summertime must. A standout dressing takes the tasty ingredients to a brand-new level. —Taste of Home Test Kitchen
Italian Vinaigrette
What are all those specks and spices in your Italian dressing? You probably have them in your pantry. Create your own signature blend to toss with pasta, greens and fresh spring vegetables. —Lorraine Caland, Thunder Bay, Ontario
Mixed Green Salad with Cranberry Vinaigrette
This colorful salad is a bright and tasty introduction to a special meal. Dried cranberries and tart apples along with glazed walnuts and rich blue cheese add interest to the mix.—Gretchen Farr, Port Orford, Oregon
Low-Fat Tangy Tomato Dressing
This zesty blend is delicious over greens, pasta or fresh garden vegetables. I love that it's a healthier alternative to the oil-heavy versions sold in stores. —Sarah Eiden, Enid, Oklahoma
Grilled Chicken Salad with Blueberry Vinaigrette
When it comes to grilled chicken recipes, we love this refreshing salad in the summer. The real star here is the vinaigrette made with blueberry preserves and maple syrup. It goes great with a fresh baguette and a frosty glass of minted lemonade. —Susan Gauthier, Falmouth, Maine
Cioppino-Mixed Green Salad
Living in California, the "salad bowl" of the United States, I’m inspired to cook nutritious meals like cioppino. Whenever my friends and I get together, this salad—a spin on the classic seafood stew—is the top request. —Cleo Gonske, Redding, California
Creamy Buttermilk Salad Dressing
This thick creamy mixture has the flavor of ranch dressing and is a breeze to blend together. Use it to top mixed greens or as a dip for raw vegetables. —Vickie Floden of Story City, Iowa
