Consumption of this popular salad presents a potential food safety consideration during gestation due to the frequent inclusion of raw or lightly cooked eggs in traditional dressing recipes. These eggs may harbor Salmonella bacteria, posing a risk of foodborne illness. Therefore, modified recipes or commercially prepared versions should be carefully evaluated.
Ensuring nutritional adequacy is paramount during pregnancy. While romaine lettuce, a primary component, provides vitamins and fiber, the potential risk associated with the dressing’s ingredients requires careful mitigation. Pasteurization or complete avoidance of raw eggs eliminates the Salmonella risk. Alternative homemade or commercially prepared dressings utilizing pasteurized eggs or egg substitutes offer a safe option.
