Ensalada de Habas y Espinaca con Aderezo de Cilantro

Handling

• Wash all produce thoroughly under running water before preparation, especially spinach and herbs.

• When blanching beans, use a spider spoon to transfer items and avoid splashing from the boiling water bath.

Cross Contamination

• Use separate cutting boards for vegetables to prevent cross-contamination from raw to ready-to-eat items.

Shelf Life

• The dressing contains raw garlic; prepare and serve promptly or refrigerate immediately and use within 24 hours.

• Do not leave prepared salad at room temperature for more than 2 hours; bacteria can multiply rapidly in the danger zone between 40°F and 140°F.

Storage

• Prepared salad with dressing should be consumed within 1-2 days when refrigerated in an airtight container.

• Replace ice bath water if left at room temperature for extended periods to maintain safe temperatures for blanched vegetables.

Equipment Safety

• When using immersion blender, ensure the container is stable and hold the blade guard securely to prevent injury.