Especially in the summer, there are few things I love more than a fresh, crisp salad. I’m known for having people over and making what I consider to be truly epic salads. I’m talking giant, vibrant bowls filled with refreshing greens, a rainbow of nourishing vegetables, unexpected toppings that just work, and homemade salad dressings that tie it all together.
To me, salad is honestly a beautiful blank canvas. You can add crunch, crispness, sweetness, saltiness, savory flavors, creamy textures, whatever you’re in the mood for. And nutritionally, of course, salads are an easy and delicious way to get more vegetables into your day.
But with the recall of certain iceberg lettuce linked to a Cyclospora outbreak, I’ve found myself feeling a little more cautious about reaching for a bag of greens at the grocery store. While the FDA has stated that all lettuce related to the most recent recall has been removed from the market, I still thought to myself: Is there a way for me to enjoy salads without relying on conventional, field-grown lettuce? I’ve had my fair share of cabbage and homemade coleslaw over the past few weeks, but nothing quite compares to a crisp bed of lettuce.
That got me thinking about greenhouse-grown lettuce, something I’ve used somewhat sparingly in the past, mostly because it tends to be a bit more expensive than conventional greens. But anytime I’ve had greenhouse-grown lettuce, the quality has been pretty remarkable. The lettuce is consistently crisp, fresh, and flavorful—and now, it has given me a way to keep enjoying the salads I love.
So what exactly makes greenhouse-grown greens different? And are they actually safer? Here’s what you need to know, along with how I’m incorporating them into our meal-prep routine every week.
What makes greenhouse greens different
The biggest difference is right there in the name: greenhouse-grown lettuce is grown inside a greenhouse rather than out in an open field. That means the growing environment can be much more controlled, from temperature and humidity to water and other growing conditions.
Many greenhouse growers also use hydroponic or other soilless growing systems, so the plants aren’t growing directly in traditional field soil. Instead, their roots receive the water and nutrients they need through a carefully managed system.
And this is the part that really caught my attention when I started looking into it. Because greenhouse-grown greens are produced in a more controlled environment, there are fewer opportunities for contamination from factors that can come into contact with crops grown outdoors. Think wildlife, soil, environmental runoff, and other factors that are simply harder to control in an open field.
That doesn’t mean greenhouse-grown lettuce is somehow immune to contamination. Nothing is. There are still plenty of points in the growing, harvesting, packaging, and transportation processes where food can become contaminated. But a controlled growing environment can reduce some of those potential pathways.
And then there’s the purely selfish reason I keep buying it: greenhouse-grown lettuce just tastes really good. The leaves are incredibly crisp and fresh, and I find that they tend to last longer. When I’m spending time putting together a big salad, having greens that actually taste fresh and stay crisp makes a huge difference.
What I’m buying right now
I’ve been especially into Gotham Greens’s butterhead lettuce lately, but I also regularly pick up its salad mixes. Its greens are incredibly fresh and crisp, with that beautiful, vibrant green color. I’ve been a longtime lover of its vegan pesto, too, because it has a short ingredient list that’s similar to what I would make at home, plus it packs a ton of flavor.
Little Leaf Farms has also become a regular in our fridge. Its greens are tender but still have that satisfying crunch, and I find them particularly good as the base for a big salad. It has very good baby greens, like its baby red and green leaf mix.
Are these greens more expensive? Often, yes. That was honestly the main reason I didn’t buy them regularly in the past. But right now, I’m looking at it a little differently because I’m being more intentional about how I use them. I’m making a plan to actually enjoy some big, veggie-packed salads rather than letting the greens sit in the back of the fridge.
And there are so many ways to use them. You can keep it simple with greens, cucumbers, tomatoes, and a great vinaigrette, or go all out with roasted vegetables, grains, beans, nuts, cheese, fruit, and whatever else you have in the fridge.
Do you need to wash them?
For Gotham Greens and Little Leaf Farms specifically, both brands say that you don’t need to wash their greenhouse-grown lettuce before you eat it. Ultimately, though, the choice is yours if you prefer to give them a quick rinse. Whatever brand you choose, always follow the package instructions, and you can err on the side of caution by washing them before eating.
That said, always wash your hands before handling food, and keep your cutting boards and other kitchen surfaces (including your colander) clean. You don’t want to potentially introduce contamination from your hands, sink, or other surfaces onto the food.
The bottom line
Salads are one of my favorite ways to get creative in the kitchen and enjoy a huge variety of vegetables. I genuinely love that they can be completely different every time I make one. Given the recent lettuce outbreak, greenhouse-grown greens are what I’m reaching for right now because they’re grown in a more controlled environment. They aren’t risk-free, but they give me an option that I feel comfortable incorporating into our weekly meals. And honestly, the fact that they’re exceptionally crisp, fresh, and delicious doesn’t hurt either.
Why trust Good Housekeeping?
Stefani Sassos, M.S., R.D.N., NASM-CPT is the director of the Good Housekeeping Institute Nutrition & Fitness Lab, where she oversees nutrition and fitness content, product testing, and evaluation. A registered dietitian, she provides evidence-based guidance on nutrition and healthy living.
