What's in grocery store deli salads?

[rob]

It doesn't seem to matter which salad I pick, they all have a "tinny" sharp acidic taste.

Is it preservative? Is it something else? Why do they have to ruin otherwise great salads with this remarkably horrible taste?

[debbie]

For me, it's the vinegar they use. http://img.photobucket.com/albums/v313/hoi-polloi/Smileys/yuk.gif


It doesn't seem to matter which salad I pick, they all have a "tinny" sharp acidic taste.

Is it preservative? Is it something else? Why do they have to ruin otherwise great salads with this remarkably horrible taste?

[rob]

Oh... it could be vinegar.

Why do they put that in every salad then?

Is it some sort of "natural preservative" or something?

[T_Totler]

Make your own and be done with it :)

[reiver]

I know what you mean, I can't stand the store-brand deli salads. Thanks centralized food supply chain.

[debbie]

Never thought of that, but you could be on to something.

I just thought it was something that "most" would like so they went with it.

I always ask to taste the salads now because most behind the counter staff don't know, don't care what ingredients are used.


Oh... it could be vinegar.

Why do they put that in every salad then?

Is it some sort of "natural preservative" or something?

[rob]

I'd like to make my own, but it's tough to make it low cost.
Plus I get tired of lunch things pretty easily. So it's not like I could make a big bowl and have it every day all week. Viva la variety.

The last salad I bought was at the Supercenter and had asparagus, leeks and salmon. The container cost $4 and was a great size for two lunches.

About the only deli salad that I've had that doesn't have the (now I know to be vinegar) taste is the sumari seafood salad. But I don't think that I really want to know what the ingredient list is.

It's just too bad that they have to ruin them is all.

[Tess]

There is something and I cant remember the name of it for the life of me.

They use it so the greens etc. dont show rust or wilt. They also use it for fruits like apples so they dont turn brown in pies same as potatoes after peeling.

I'll try to find out the proper name of it, I have friends in the restaurant business and I've had some of the stuff from them. It does have a taste if used liberally.

[SPARKY]

I think it's Citric or ascorbic acid, or it could be one of these.

http://www.cylive.com/viewContent.do?id=419&vt=pub

[rob]

Ahh... great list Sparky. Citric / Ascorbic acid maked a lot of sense.

I wonder if I go into a grocery store and ask the deli manager which of the salads don't have that in it if they'll know.

[Mandy]

Interesting thread here. I often buy the cabbage salad now and dont taste anything outstanding, but liberally dose it with salad dressing anyway.

While it certainly would be best to make your own, it can be a lot of trouble especially with cabbage.

Just for fun, will ask the Deli manager what is used, but he prob wont know anyway as I notice they dishing it out of big containers, so must be made up elsewhere.

[Mouse]

Doesn't lemon juice keep things from 'turning'??

Might be something like that, but in a concoction.

[SPARKY]

Doesn't lemon juice keep things from 'turning'??

Might be something like that, but in a concoction.

Basicly that's what citric acid is.
http://en.wikipedia.org/wiki/Citric_acid

[Big Ben]

Some cole-slaws have horseradish in them, usually too much.