Lettuce, romaine, chopped

Romaine lettuce, chopped; crisp leaves with moderate air space when loose.

Measure loosely for salads; press gently only if recipe notes packed cups.

Lettuce, romaine, chopped — g → Cups

Lettuce, romaine, chopped — Cup → g

Lettuce, romaine, chopped — Tbsp → g

Lettuce, romaine, chopped — mL → g

Lettuce, romaine, chopped — Tsp → g

Lettuce, romaine, chopped — oz → g

Storage & tools

• Refrigerate perishable foods within 2 hours (1 hour if above 32 °C / 90 °F).
• Keep the refrigerator at or below 4 °C (40 °F); cold chain reduces mass loss.
• Cool hot foods in shallow containers so they chill quickly without condensation.
• Use an appliance thermometer to verify fridge and freezer temperatures.

Refrigerate dry leaves in a container with paper towel to keep crisp.

Sources: CDC · FDA