Is Pre-Washed Lettuce Safe to Eat?

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.

Ideas for Your Clean Greens

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Garden-Fresh Chef SaladFor 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

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Taste of Home

Balsamic Herb VinaigretteBalsamic 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

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Taste of Home

Italian Salad with Lemon VinaigretteFor 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

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Company Green SaladI 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

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Spring Greens QuicheLeafy 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

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Berry Tossed SaladKiwi 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

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Northwest Salmon SaladI 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

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Homemade Strawberry VinegarSweet and sour, this easy strawberry vinegar makes a great summer salad dressing. —Mary Hise, Cocoa, Florida

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Farm Fresh QuicheGoing 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

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Taste of Home

Michigan Cherry SaladThis 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

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Citrus VinaigretteTart, 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

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BLT Chicken SaladFeaturing 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

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12-Hour SaladThis 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

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Cilantro Salad DressingUse this zippy dressing over greens or hot or cold boiled potatoes. You'll love it! —Sara Laber, Shelburne, Vermont

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Taste of Home

Layered Picnic LoavesThis 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

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Fresh Heirloom Tomato SaladThis tomato salad is a summertime must. A standout dressing takes the tasty ingredients to a brand-new level. —Taste of Home Test Kitchen

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Italian VinaigretteWhat 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

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Taste of Home

Mixed Green Salad with Cranberry VinaigretteThis 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

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Low-Fat Tangy Tomato DressingThis 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

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Grilled Chicken Salad with Blueberry VinaigretteWe love adding grilled chicken to our salads in the summer, but the real star here is the vinaigrette made with blueberry preserves and maple syrup. This salad goes great with a fresh baguette and a frosty glass of minted lemonade. —Susan Gauthier, Falmouth, Maine

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Taste of Home

Cioppino-Mixed Green SaladLiving 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

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Balsamic Steak SaladMy husband loves blue cheese and I like a hearty salad that eats like a meal, so I put the two things together to make this steak salad recipe. The sweet-tartness of dried cranberries pairs deliciously with the cheese, creamy avocado and balsamic vinegar. It's irresistible! —Marla Clark, Albuquerque, New Mexico

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Taste of Home

Grilled Pizza with Greens & TomatoesThis smoky grilled pizza scores big with me for two reasons. It encourages my husband and son to eat greens, and it showcases fresh produce. —Sarah Gray, Erie, Colorado

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