What makes a simple tossed green salad so appealing. How can you customize a basic green salad to suit different tastes. Which ingredients are considered the healthiest for a salad. How do you prepare a quick and easy salad dressing at home.

The Appeal of a Simple Tossed Green Salad

A simple tossed green salad is a versatile and refreshing side dish that complements almost any meal. Its popularity stems from its ease of preparation, customizable nature, and ability to provide a healthy balance to heavier main courses. The combination of crisp greens, crunchy toppings, and a flavorful dressing creates a satisfying texture and taste profile that appeals to a wide range of palates.

Why Simple Salads Are a Kitchen Staple

Simple salads have become a staple in many kitchens for several reasons:

• Quick preparation time
• Adaptability to various dietary needs
• Opportunity to use seasonal ingredients
• Ability to clean out the refrigerator
• Easy way to incorporate more vegetables into meals

These factors contribute to the enduring popularity of tossed green salads as a go-to side dish for both everyday meals and special occasions.

Key Components of a Tossed Green Salad

A well-balanced tossed green salad typically consists of the following components:

1. Base greens (e.g., mixed lettuce, spinach, kale)
2. Crunchy elements (e.g., cucumber, carrots, bell peppers)
3. Protein additions (e.g., bacon, grilled chicken, hard-boiled eggs)
4. Flavor enhancers (e.g., onions, herbs, cheese)
5. Textural toppings (e.g., nuts, seeds, croutons)
6. Dressing (homemade or store-bought)

The beauty of a tossed green salad lies in its flexibility. You can mix and match these components based on personal preferences, dietary restrictions, or seasonal availability.

Customizing Your Tossed Green Salad

One of the greatest advantages of a simple tossed green salad is its adaptability. By changing a few key ingredients, you can transform a basic salad into a themed culinary experience. Here are some popular variations:

Mediterranean-Inspired Salad

To give your salad a Mediterranean twist:

• Add garbanzo beans for protein
• Include sliced kalamata olives and halved cherry tomatoes
• Sprinkle with herbs like thyme, oregano, and basil
• Dress with a simple olive oil and reduced balsamic vinegar mixture

This combination brings the flavors of the Mediterranean to your table, offering a refreshing and healthy option.

Mexican-Style Salad

For a south-of-the-border flair:

• Replace sunflower seeds with pepitas (pumpkin seeds)
• Add chopped tomatoes, black olives, and finely diced jalapeños
• Sprinkle with queso fresco
• Use a dressing made with mayo, cayenne pepper, garlic, and lime juice

This variation adds a spicy kick and vibrant flavors reminiscent of Mexican cuisine.

Hawaiian-Inspired Salad

For a tropical twist:

• Incorporate drained, diced pineapple chunks and mandarin oranges
• Use ham instead of (or in addition to) bacon
• Substitute slivered almonds for sunflower seeds
• Add blue cheese for a tangy contrast to the sweet fruit
• Dress with a light vinaigrette or a store-bought strawberry dressing

This unique combination brings a taste of the islands to your salad bowl, offering a delightful blend of sweet and savory flavors.

Enhancing Texture in Your Salad

Texture plays a crucial role in creating a satisfying salad experience. To add extra crunch and interest to your tossed green salad:

• Incorporate sliced Brussels sprouts or shredded cabbage
• Add thinly sliced apples or pears for a crisp, sweet element
• Include sunflower seeds or other nuts for a nutty crunch
• Sprinkle with gorgonzola or goat cheese for creamy pockets of flavor
• Add dried cranberries or other dried fruits for chewy sweetness

By combining different textures, you create a more complex and enjoyable eating experience that keeps your palate engaged with every bite.

Healthiest Ingredients for a Nutrient-Packed Salad

While salads are generally considered healthy, some ingredients pack a more significant nutritional punch than others. Here’s a list of some of the healthiest components you can include in your tossed green salad:

• Dark leafy greens (spinach, kale, Swiss chard, collard greens)
• Cruciferous vegetables (broccoli, cauliflower, Brussels sprouts)
• Colorful vegetables (bell peppers, carrots, tomatoes)
• Legumes (beans, lentils, chickpeas)
• Nuts and seeds (almonds, walnuts, flax seeds, chia seeds)
• Healthy fats (avocado, olive oil, avocado oil, walnut oil)
• Alliums (garlic, onions, shallots)

Incorporating a variety of these nutrient-dense ingredients ensures that your salad not only tastes great but also provides a wide range of vitamins, minerals, and antioxidants.

Creating the Perfect Homemade Salad Dressing

A well-crafted dressing can elevate a simple tossed green salad from good to extraordinary. Here’s a basic recipe for a versatile homemade dressing that complements most salad combinations:

Simple Dijon Honey Vinaigrette

Ingredients:

• ¼ cup Dijon mustard
• ¼ cup honey
• ¼ cup apple cider vinegar
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup extra virgin olive oil

Instructions:
1. Combine all ingredients in a jar with a tight-fitting lid.
2. Shake vigorously until well combined.
3. Taste and adjust seasoning as needed.
4. Store in the refrigerator for up to a week.

This dressing offers a perfect balance of tangy, sweet, and savory flavors that complement a wide range of salad ingredients. By making your own dressing, you can control the quality of ingredients and adjust the flavors to your liking.

Tips for Assembling the Perfect Tossed Green Salad

To ensure your tossed green salad is at its best, consider the following tips:

• Wash and thoroughly dry your greens to prevent a watery salad
• Chop ingredients into bite-sized pieces for easy eating
• Add delicate ingredients like herbs or cheese just before serving
• Dress the salad lightly at first, adding more as needed to avoid overdressing
• Consider serving dressing on the side to accommodate different preferences
• If preparing in advance, keep wet ingredients separate until serving time

By following these guidelines, you’ll create a fresh, crisp salad that maintains its texture and flavor from the first bite to the last.

Nutritional Benefits of Regular Salad Consumption

Incorporating tossed green salads into your regular diet offers numerous health benefits:

• Increased fiber intake for improved digestion and gut health
• Higher consumption of vitamins and minerals from a variety of vegetables
• Improved hydration due to the high water content of many salad ingredients
• Potential weight management through low-calorie, nutrient-dense meals
• Enhanced antioxidant intake for better overall health and disease prevention

By making salads a regular part of your meal plan, you’re taking a significant step towards a healthier lifestyle. The combination of nutrients, fiber, and hydration provided by a well-constructed salad supports overall wellness and can contribute to long-term health benefits.

Salad Preparation and Food Safety

While salads are generally considered a safe and healthy food choice, it’s important to follow proper food safety practices to prevent foodborne illnesses. Here are some key considerations:

• Wash all produce thoroughly under running water, even if you plan to peel it
• Use separate cutting boards for produce and raw meats to avoid cross-contamination
• Store prepared salads in the refrigerator at 40°F (4°C) or below
• Consume prepared salads within 3-5 days for optimal freshness and safety
• If including protein like chicken or eggs, ensure they are fully cooked before adding to the salad
• Be cautious with mayonnaise-based dressings, especially in warm weather

By following these guidelines, you can enjoy your tossed green salads with peace of mind, knowing that you’ve taken steps to ensure food safety.

Incorporating Tossed Green Salads into Your Meal Planning

Making tossed green salads a regular part of your meal rotation can significantly improve your overall diet quality. Here are some strategies for incorporating more salads into your weekly meal plan:

• Prepare a large batch of greens at the beginning of the week for quick assembly
• Keep a variety of salad toppings on hand for easy customization
• Use leftover proteins from other meals as salad toppings
• Experiment with different greens and ingredient combinations to prevent boredom
• Consider salad as a main dish by adding substantial proteins and healthy fats
• Pack salads for lunch in containers with separate compartments for wet and dry ingredients

By integrating these strategies into your routine, you’ll find it easier to include nutritious and delicious salads in your daily diet, contributing to better overall health and wellness.

Best Simple Tossed Green Salad

4.98 from 506 votes

Published: January 4, 2019Updated: April 1, 2021

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Best Simple Tossed Green Salad is the easiest side dish and goes perfectly with just about anything! Totally customizable and tossed in the tastiest 6-ingredient homemade dressing!

If you love this Best Simple Tossed Green Salad, you’ve gotta try Mexican Street Corn Chicken Pasta Salad, Chopped Autumn Salad with Apple Cider Dressing, and my personal favorite Winter Fruit Salad. 

As the calendar flips from one year to another I am sitting here thinking about how grateful I am for all the things the previous year has given me. A wonderful family (and a new baby to join that wonderful family), a job which I’m so blessed to be able to run from home and with such amazing followers such as yourself. A big extended family who I just spent the holidays with and who never cease to amaze me with their kind hearts and spirits.

I really could go on and on. But what it boils down to is that I’m thankful most of all for the simple things in life. As I’ve tried to show all my readers on this blog, you don’t have to put in a ton of time and ingredients to end up with an amazing meal. Simple is simply better!

To that end, I’ve been thinking about all the dishes I made and shared with you throughout the year and especially the holidays and the one glaring omission was this simple salad that I make so often I guess I assumed I had already shared it with you. This salad is a family favorite and one I whip up for just about every extended family meal and eat at least a couple times a month at my house.

It’s hard to resist this salad’s simplicity and, okay, also the bacon! Who can resist that? And the best part is, you can add or subtract just about anything you like and make this simple salad anything you want.

HOW CAN I CUSTOMIZE THIS SIMPLE TOSSED GREEN SALAD?

This is the best part of this salad, I think. However, I do try to keep it simple. So to that end, here are the ways in which I’ve changed this salad around while not making it overly complicated.

• Make it Mexican: Swap pepitas for sunflower seeds and add chopped tomatoes, black olives, finely diced jalapenos, and a sprinkling of queso fresco. For the dressing, use mayo, cayenne pepper, garlic and lime juice like I did in this Mexican Street Corn Salad.
• Make it taste like the Mediterranean: This one is another favorite. Skip the sunflower seeds and instead add garbanzo beans. Add in sliced kalamata olives, halved cherry tomatoes, and a dash of each thyme, oregano, basil, salt, and pepper before tossing the salad. Serve with a simple dressing of olive oil and reduced balsamic.
• Have it Hawaiian: This is a little different but hang with me. Add a can each of drained, diced pineapple chunks and mandarin oranges, ham instead of (or in addition to) the bacon, and slivered almonds instead of sunflower seeds. I also like to add blue cheese to this kind of salad, something about the tanginess of the cheese with the sweetness of the fruit that just blend so well together.

For dressing, think simply. You already will have a sweet flavor from the fruit juices. Consider sprinkling some red wine or balsamic vinegar along with some oregano, salt, and pepper. Or add a store-bought strawberry vinaigrette.

Make it extra crunchy: Okay, while this isn’t a “theme” I still love, love, love an extra crunch to my salads. To this end, I like to add a bag of sliced Brussels sprouts and cabbage to the greens for starters. Keep the sunflower seeds, and add to this thinly sliced apples or pears. A little gorgonzola or goat cheese and some dried cranberries will also make this salad sing. The dressing can remain the same.  

WHAT ARE THE HEALTHIEST INGREDIENTS FOR A SALAD?

The following ingredients are some of the healthiest ones you can include in a salad. I’m all for moderation though, so don’t be too hard on yourself if you want to add in some cheese or croutons — I won’t tell!

• Red or green leaf lettuce
• Carrots
• Yellow peppers
• Spinach
• Broccoli
• Beans and legumes
• Olive oil
• Balsamic vinegar
• Sunflower seeds
• Flax seeds
• Tomatoes
• Almonds
• Cauliflower
• Garlic
• Brussels sprouts
• Kale
• Green peas
• Swiss chard
• Avocado oil
• Walnut oil
• Collard greens

Prep Time: 15 minutes minutes

Cook Time: 0 minutes minutes

0 minutes minutes

Total Time: 15 minutes minutes

Servings: 6 servings

• ▢ 5 cups loosely packed mixed greens – or any favorite lettuce
• ▢ 2 tablespoons shelled sunflower seeds
• ▢ ¼ cup crumbled bacon – or bacon bits
• ▢ ¼ red onion – thinly sliced
• ▢ 1 cucumber – peeled and thinly sliced

Dressing

• ▢ ¼ cup dijon mustard
• ▢ ¼ cup honey
• ▢ ¼ cup apple cider vinegar
• ▢ 1 teaspoon salt
• ▢ ¼ teaspoon black pepper
• ▢ ¼ cup oil – I use extra virgin olive oil

• Combine dressing ingredients in a jar, cover and shake vigorously to combine.  

• In a large bowl combine mixed greens, sunflower seeds, bacon, red onions, cucumbers. Just before serving add dressing to taste and toss to combine. Serve immediately after tossing with dressing. 

Tip: Feel free to add your favorite veggies like tomatoes, corn, or broccoli. 

Tip: Turn this into a hearty main dish by adding your favorite protein like grilled chicken, steak, or shrimp. 

Calories: 179 kcal, Carbohydrates: 15 g, Protein: 4 g, Fat: 13 g, Saturated Fat: 2 g, Trans Fat: 1 g, Cholesterol: 7 mg, Sodium: 661 mg, Potassium: 135 mg, Fiber: 1 g, Sugar: 13 g, Vitamin A: 54 IU, Vitamin C: 2 mg, Calcium: 19 mg, Iron: 1 mg

Did You Make This Recipe?Tag @cremedelacrumb1 on Instagram and hashtag it #cremedelacrumb!

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Author: Tiffany

Hey there, I’m Tiffany – cook, photographer, mother, and avid taco eater. I am passionate about turning simple flavors and ingredients into tasty meals the whole family will love, with minimal prep and cleanup so there’s more time to spend eating and enjoying. Stay awhile, and help yourself to a taco or two.

Best Easy Italian Green Salad

This Best Easy Italian Green Salad is my go-to when I crave an easy, nutritious side that complements just about any pasta dish or is great on its own as a light meal. 

If you love salads as much as I do, then you’ll also want to try my Easy Greek Tossed Green Salad, my Best Simple Tossed Green Salad, or my Chopped  Asian Salad. 

Lately, I have been thinking about what a huge fan of the salad I am. I wasn’t always that way. I don’t know why — something about them seemed like a lot of effort for some reason. I didn’t mind it if someone else made them or I could order one at a restaurant, however. 

I made a lot of pasta salads, (one of my favorites is Strawberry Spinach Pasta Salad with Orange Poppy Seed Dressing) but, if I’m being honest, those are totally entrees or easy dishes to bring to a picnic or potluck more than anything that’s really all about the vegetables.  

I started experimenting a while back with what a predominantly “green” salad would look like for me, and how it would fit into my repertoire of other dishes. I figured, it had to have that little something, something extra, whether that meant a delicious dressing (for a dressing idea try my Chopped Autumn Salad with Apple Cider Dressing) or whether it was made more unique with the ingredients I chose to mix in. 

This Italian Green Salad is the best of both worlds: In this case this salad features mini pepperonis, chunks of delicious mozzarella, and sunflower seeds and a scrumptious Italian dressing made perfect with just the right amount of acid, sweet, salty, and spicy. 

HOW CAN I CUSTOMIZE THIS ITALIAN GREEN SALAD? 

Salads are great because they are so customizable. A little of this, a little of that, and you make yourself whatever suits your tastes. Plus, other than the dressing, there is really no need to measure the other ingredients, you can “toss” in all sorts of vegetables or take out ones you don’t like, in whatever amounts you see fit.

If pepperoni isn’t your thing, you can skip it entirely, serve it on the side, or use turkey pepperoni if you aren’t a fan of the beef and pork kind. 

An easy way to add mozzarella is to purchase the tiny little pearls of buffalo mozzarella in your grocery’s deli area (at least that’s where I usually find mine). They’ll be in amongst the “fancy” cheeses. 

If you are watching what you eat, you can skip the cheese altogether, or choose one or the other — cheese in the dressing or cheese in the salad, but not both. 

If you’d like to make this low-carb, skip the croutons and instead add roasted chickpeas. 

If you don’t like cucumbers, you can skip them or substitute another vegetable you like such as cherry tomatoes (halved), diced peppers, or even thinly sliced zucchini. 

For a little bit of tanginess, add in kalamata olives or sliced pepperoncinis. 

WHAT IS A GREEN SALAD MADE OF? 

A “green” salad is made predominantly with green, leafy vegetables that make up the bulk of the dish. Greens can include lettuces such as romaine, green or red leaf, bibb, Boston, or iceberg, and can also include other non-lettuce greens such as arugula, endive, radicchio, kale, spinach, shaved Brussels sprouts, or cabbage. 

It’s almost always served cold (because if it’s warm the greens and other veggies will start to wilt). 

There are other types of non-green “salads” like those made of tuna or chicken, or the aforementioned pasta salad, or even ones made out of beans, like my Honey Chipotle Black Bean Salad, or berries, like my Berry Cheesecake Salad. 

There are smaller salads you can serve as appetizers or sides, salads (like this one), that are larger and can serve as a meal, and salads are served as desserts and contain sweeter ingredients or fruit. 

WHAT IS THE HEALTHIEST LETTUCE FOR SALADS? 

All lettuces and greens are good for you, there’s no doubt about that, but a few rise to the top, health-wise. If you’re looking for the most nutritional bang for your salad buck, consider using these greens: 

• Kale
• Butter 
• Spinach
• Arugula 
• Escarole
• Swiss chard
• Endive
• Broccoli leaves 
• Watercress
• Romaine
• Green or red leaf 

HOW DO YOU MAKE CROUTONS? 

I usually cheat and buy pre-packaged croutons. But making your own is easy! 

I start with a loaf of Italian bread, but you can use any bread you like. I like to leave my crusts on, but again, cut them off if you’re not into the crusts. 

I cut the bread into small (about 1-inch) cubes and put them in a bowl. To the croutons, I add a mixture of olive oil (about ¼ cup), Italian seasoning (or you can just use garlic salt), and give them a toss. 

Next, I turn the bread squares out on a rimmed baking sheet, being sure to spread them in one layer for even cooking. I pop them into a preheated oven at 375 and cook for about 15-20 minutes, depending on how thick your croutons are and how well done you like them. 

After they have cooled, I put them right on my salad. If you have extras, you can save them in an air-tight container for about 5-7 days, though they will start to get soggy. You can always re-crisp them in the oven if you’ve found they aren’t as crunchy as they once were. 

Prep Time: 15 minutes minutes

Cook Time: 0 minutes minutes

0 minutes minutes

Total Time: 15 minutes minutes

Servings: 4 servings

• ▢ 6 cups lettuce
• ▢ ⅓ cup mini pepperonis – OR regular pepperonis, quartered
• ▢ ½ cup mozzarella – cubed, or cheese sticks chopped
• ▢ ½-1 cup garlic croutons
• ▢ 1 cucumber – peeled and chopped
• ▢ 3 tablespoons salted sunflower seeds
• ▢ 3 tablespoons grated parmesan cheese

italian dressing

• ▢ ½ cup extra virgin olive oil
• ▢ ¼ cup red or white wine vinegar
• ▢ ¼ cup grated parmesan cheese
• ▢ 2 tablespoons water
• ▢ 1 tablespoon dried Italian seasoning
• ▢ 2 teaspoons sugar
• ▢ 2 teaspoons dijon mustard
• ▢ 1 teaspoon salt – or to taste
• ▢ ½ teaspoon cracked black pepper – or to taste
• ▢ pinch of red pepper flakes

• Combine all dressing ingredients in a jar, cover and shake until blended. Set aside until ready to use.

• In a large bowl toss together lettuce, pepperoni, mozzarella, parmesan, cucumbers, and sunflower seeds.

• Just before serving, give the dressing a good shake, then pour over salad and toss. Serve immediately.

Feel free to add diced or shredded chicken to make this salad a main dish!

Calories: 467 kcal, Carbohydrates: 13 g, Protein: 13 g, Fat: 42 g, Saturated Fat: 9 g, Trans Fat: 1 g, Cholesterol: 30 mg, Sodium: 1111 mg, Potassium: 364 mg, Fiber: 3 g, Sugar: 6 g, Vitamin A: 801 IU, Vitamin C: 6 mg, Calcium: 245 mg, Iron: 2 mg

Did You Make This Recipe?Tag @cremedelacrumb1 on Instagram and hashtag it #cremedelacrumb!

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Meet the
Author: Tiffany

Hey there, I’m Tiffany – cook, photographer, mother, and avid taco eater. I am passionate about turning simple flavors and ingredients into tasty meals the whole family will love, with minimal prep and cleanup so there’s more time to spend eating and enjoying. Stay awhile, and help yourself to a taco or two.

Types of lettuce leaves with a photo and the name of each variety

Types of lettuce leaves around the world, there are about a thousand items. Today we will talk about the types that are used in most cafes and restaurants in our country. You’ll learn the names of different leafy greens, how to pair them with each other and other foods in your fridge.

Rucola

Spicy, with a touch of pepper and nuts, arugula gives the salad a lively taste and rightfully takes its place among the favorite types of salad greens. Pairs well with salty, fatty, sweet and sour ingredients. Its dark green leaves work well against delicate greens like lettuce, as well as red radicchio or endive.

Arugula’s natural peppery flavor makes it perfect for pairing with fresh sweet figs, pomegranate, apples, watermelon, strawberries, raspberries, grilled apricots, tomatoes and citrus fruits. Delicate, sweet dressings based on raspberry or balsamic vinegar are suitable for arugula. Arugula goes well with salty notes of olives and prosciutto, spicy or soft cheeses, especially goat, blue cheese or Parmesan.

Plain sheet

This is the type of lettuce that has been cultivated by citizens in their vegetable gardens for decades. Its wide, slightly curly at the ends light green leaves are very delicate, they should be eaten as soon as possible, and simply seasoned with vegetable oil and lemon juice right before serving. After 15-20 minutes, the leaves will darken and look unappetizing.

Friese

Chicory head lettuce with tender, bittersweet leaves that add spiciness and texture in contrast to the more delicate greens. Frise is good in warm salads, as well as salads with chicken and pasta. Perfect with a poached egg, that is, cooked without the shell.

Iceberg

A firm head lettuce with pale green crispy leaves and the mildest taste. Therefore, iceberg is used mainly for its crunchy texture, and not for flavors. Pairs well with blue cheese dressing.

Lettuce

The most popular type of lettuce with a delicate taste and delicate texture. Pairs well with citrus fruits. The delicate green color and mild taste of lettuce contrasts beautifully with spicy dark green arugula, red radicchio, and watercress.

Dressings that bring out its delicate taste include balsamic vinegar, white wine vinegar with grapefruit juice, and plenty of herbs. Try lettuce with pomegranate seeds or pears in the fall, citrus-infused vinegar in the winter, and roasted peaches and watermelon in the summer. Sprinkle with crumbled goat cheese and toasted nuts.

Radicchio

This lettuce has a completely unique white-red color. It contrasts beautifully with the dark green leaves. Pair radicchio with arugula, lettuce, or endive (softer types of lettuce). Add berries, cheese, nuts, chicken or smoked meat. If you find the radicchio too bitter, you can soak it in cold water for 10-15 minutes. This will help take the bitterness out.

Spinach

Spinach has dark green delicate leaves. Due to its neutral taste, it pairs with a variety of ingredients – salted olives and anchovies, spicy garlic and red onions, as well as sweet peppers, carrots, tomatoes and radishes. All kinds of citrus fruits and pears go well with spinach. Try adding fried bacon to a spinach salad, and pair it with eggs and cheese, especially feta, goat cheese, and parmesan. Choose dressings that contain lemon, mustard, and red wine vinegar.

Romano

Lettuce with dense, crispy, juicy leaves is one of the most popular types today. Its freshness is especially appreciated in winter. Pairs well with many vegetables from cucumbers and radishes to tomatoes, avocados and red onions. With Romano, you can use richer dressings with blue cheese, herbs. And, of course, the famous Caesar is cooked with this salad. Romano, among other things, goes well with spicy feta cheeses, blue cheese and parmesan.

Oakleaf Red

This type of lettuce has beautiful reddish leaves and is very delicate in taste. It goes well with any other salad leaves and rich dressings.

Chicory

He is also endive, lettuce from the chicory family. Its light yellow leaves contrast beautifully with the dark greens. Try endive in salads with chicken, cereals and pasta. From dressings, choose those that contain mustard, citrus fruits (orange or grapefruit), as well as nuts and nut butters. Another win-win combination with goat cheese and pears.

This lettuce has very delicate leaves, small and round, with a nutty flavor and delicate texture. They can be eaten plain with a vinaigrette, or combined with radicchio, endive, lettuce, beetroot and celery, among other ingredients. Mix the root leaves carefully and season immediately before serving, and use the same day that you bought.

Watercress

It has sharp, peppery leaves. Watercress is great on its own or paired with more delicate leaves like endive or lettuce. It goes well with fruits – pears and citrus fruits, as well as cucumbers, sweet peppers, celery, radishes and tomatoes.

Asks for light, delicate dressings such as raspberry or citrus vinaigrette, Asian-style dressings, or balsamic-based dressings. Use as an accent in other leafy salads or add to pasta, cereal and potato salads.

Lollo Rosso

This lettuce has large, curly leaves that vary in color from light green (at the root) to purplish purple (at the tips of the leaves). It goes well with almost all types of salad leaves that have a pronounced taste (if mixed only with iceberg, it will turn out boring). Dressing can be quite bright: nut butter (sesame or walnuts) with the addition of the actual nuts and seeds.

Chard

A.k.a. beetroot. A close relative (or even ancestor) of the common beet, the chard is so handsome that it is often used for decorative purposes. Leaves taste like beets. Salads are made from them, green cabbage soup is cooked and cabbage rolls are prepared.

You can eat them just like that by stewing for 3-4 minutes in olive oil in a frying pan and seasoning with salt and white pepper. It makes an excellent side dish for fish or meat. Petioles can be quickly fried with breadcrumbs, like cauliflower. Like spinach, chard can be used as a filling in ravioli or lasagna. Chard spoils very quickly, so it is best to eat it on the same day as harvested or bought.

Types of green salads with photos, names, descriptions

Lettuce plants began to grow several millennia ago. It is known that the ancient Greeks ate lettuce leaves. The cuisines of many European countries are inconceivable without salad. Currently, there are over 100 varieties of salads, which differ not only in color, but also in taste (bitter, sweet, spicy, etc.), as well as in texture (soft, crunchy, etc.).

In cooking, there is the concept of “lettuce mix”, which implies a competent combination of different varieties of lettuce, which allows emphasizing the merits of each of them. Salad mixes often include green plants that are not botanically lettuces. For example, the well-known arugula. Such combinations favorably emphasize the taste of the salad. And the preparation of salad mixes is a real art.

Lettuce is low in calories but high in fibre. Thanks to these properties, they quickly create the effect of saturation, have a beneficial effect on the digestion process, and therefore are indispensable in recipes for delicious and healthy food.

Lettuce

In fact, lettuces are real salads. Sometimes they are also called classic, in contrast to other types of leafy vegetables and greens used in salad mixes.

Lettuces got their name from the Latin word lactis – “milk”, as their leaves secrete milky juice. Lettuce began its distribution around the world from Ancient Rome. In those days, they were so popular that their cultivation became a family affair, passed down from generation to generation.

All lettuces are divided into four main categories: Romano, Iceberg, Auguste lettuces and loose lettuces. Most often, lettuces are used without heat treatment, fresh. Before use, they are recommended to hold in ice water.

Lettuce is undesirable as a substrate for wet and juicy products, as their leaves quickly soak and lose their attractive appearance. For the same reason, these salads should be especially carefully dried before use.

Romano, Roman salad

Romano (romaine, romaine, romaine lettuce, coss lettuce)

Considered the oldest of all lettuces. The head of cabbage has a cylindrical shape, the leaves are dense, elongated, with distinct veins. The outer leaves are usually darker than the inner leaves and are richer in flavor. The color of the leaves is most often green, but sometimes red varieties are also found. Roman salad gained particular popularity after the appearance of the famous Caesar salad, in the original recipe of which Romano leaves are used.

Taste: juicy, slightly spicy, with a slight pleasant bitterness.
Consistency: crispy.
Salad mix: any.
Product compatibility: Combines well with almost all products.
Note: Can be used on its own without adding other salads.

Iceberg lettuce

Iceberg (“ice lettuce”)

Iceberg lettuce originated in California in the 19th century and was originally called “crunchy lettuce”. In the 20th century, lettuce began to be transported to other countries, while for safety it was sprinkled with crushed ice. So the salad began to be called Ice-salad (ice salad) or Iceberg. Iceberg lettuce is a smooth, round head of light green leaves tightly fitted to each other. It contains a lot of water and leads among vegetables in terms of folic acid content.

Taste: neutral, sweetish.
Consistency: crispy.
Salad mix: with soft and bitter salads.
Product compatibility: Combines well with almost all products. Universal. It is especially good with fatty cheeses and dressings, blue cheeses, meat, fish, seafood.
Note: Leaves should be refrigerated for 10-15 minutes before use for extra crunch. It is well stored up to 5-6 days, provided that the sections are covered with cling film. When choosing a head of cabbage, special attention should be paid to its density. Medium density preferred. Too dense heads of cabbage are most likely overripe, and hollow ones are underripe.

Auguste lettuces

Auguste lettuces

Most Auguste lettuces have delicate, grooved leaves, collected in small loose round heads. They are distinguished by a sweet creamy taste, for which they are sometimes called oily salads. The most famous varieties are: Boston lettuce, Limestone lettuce (Bibb lettuce), Butterhead (Butterhead), Berlin yellow, Attraction, Redcross, Larand.

Taste: neutral, buttery, creamy.
Consistency: soft.
Salad mix: with crispy and bitter salads.
Compatibility with other products: Combines well with almost all products. Universal.
Note: Very delicate salads, do not withstand long storage.

Loose Lettuces

These lettuces have crunchy, tender leaves with ribbed edges, which are gathered into loose, crumbling heads, usually of an elongated shape. Many of them have reddish and brown shades, but there are also pure green varieties. The most common varieties: Lolo rosso, Oak lettuce, Green-leaf lettuce.

The taste of the leaves is delicate, almost without bitterness. Bitterness appears only when there was no light or moisture during their cultivation. Overripe fried lettuces lose their freshness, becoming bland and lethargic.

Oak lettuce

Oakleaf lettuce (Oakleef)

The leaves of this lettuce resemble oak leaves, hence the name. Oak lettuce is green and red, in different shades, up to burgundy brown.

Taste: neutral, sweetish, with a nutty flavor.
Consistency: crispy.
Salad mix: with any mild and neutral salads.
Compatibility with other products: Mushrooms, avocados, fish and seafood. It is not recommended to combine with products with pronounced tastes – they can clog the delicate nutty flavor of oak lettuce.
Note: It is advisable to store this salad in the warmest part of the refrigerator, too low temperatures lead to rapid spoilage.

Lollo rosso salad

Lollo rosso (coral salad)

Delicate curly leaves with a red border collected in one rosette. Despite its name “coral”, it can be completely green. Leader in calcium content. This salad has a lot of varieties: Lolo bionda, Gurman, Grunetta, etc.

Taste: delicate, with a nutty tint.
Consistency: crispy.
Salad Mix: Pairs well with mild and bitter salads.
Compatibility with other products: Universal. Traditionally served with fried meat and fish
Note: The red border should be only at the tips of the leaves and in the middle. If the leaves are completely red, then the lettuce is likely overripe.

The Lettuce Festival is celebrated annually in southwestern Arizona, Yuma, which is considered a leader in the cultivation of various varieties of lettuce. During three January days, master classes and tastings of lettuce dishes, games, contests and competitions are held.

— Interesting about salads

Chicory salads

Chicory salads are leafy vegetables of the chicory genus. They usually have a refreshing, bitter taste that smoothes out after cooking.

All varieties of chicory salads contain the carbohydrate inulin. Unlike other carbohydrates, inulin does not increase blood sugar levels because it is not absorbed by the human body. However, inulin plays an important role in digestion: it stimulates intestinal motility, prevents the absorption of excess cholesterol, and also has an antitoxic effect. In this regard, chicory salads are recommended to be included in the diet of people with impaired sugar and cholesterol metabolism, as well as overweight people.

The first representative of chicory salads appeared in cooking at the end of the 19th century thanks to the chief gardener of the Brussels Botanical Gardens. He named it “Witloof”, which means “white sheet” in Flemish. Due to the fact that Brezier grew chicory in the dark and with little or no soil, the basal shoots of this plant acquired a pale green, almost white color.

A few decades later, breeders brought out several more varieties of chicory salads, the most famous were chicory (curly) endive, its varieties – Frize and Batavia (escariole), as well as radicchio.

All chicory salads are subjected shortly before harvest to the so-called “bleaching” procedure: the leaves are tied into a bundle so that the core is not exposed to light. Thus, taste qualities are improved and excessive bitterness is eliminated. Therefore, the outer leaves of chicory salads tend to be more bitter than the inner ones. Some chicory salads are originally grown in the dark, then their leaves have a uniform taste.

Witloof chicory salad

Witloof chicory

This type of chicory salad is an elongated sprout of red or white color. The larger the sprouts, the more bitter their leaves.

Taste: distinctly bitter.
Consistency: crispy.
Salad mix: with neutral and mild salads.
Food pairing: spicy cheeses, smoked meats, eggs, savory vegetables, olives, capers, seafood.
Note: Almost never used on its own, only in salad mixes or as a serving bowl (“boats” made of chicory). Often heat treated.

Frize salad

Chicory endive (Curly endive, curly endive, curly endive)

The leaves of this lettuce are collected in a loose head. In the classic chicory endive, they are heavily cut at the edges, which is why it is called curly, or curly.

Taste: bitter.
Consistency: soft.
Salad mix: with neutral and crunchy salads. Different types of endive, such as frise and batavia, also work well together.
Compatibility with other products: onions, garlic, fish, seafood, cheeses, citrus fruits.
Note: store endive preferably in a cool, dark place, avoiding moisture on the leaves – they become bitter and quickly rot.

Frise: a variety of curly envid with a slight sourness. The terms curly endive and frisee are used interchangeably, although frisee lettuce has smaller, delicate, lacy leaves that are pale green with a white center.

Botavia lettuce

Botavia (escarole, escarole): a type of curly endive. However, unlike endive, botavia’s castings are wide and not jagged along the edges, with a distinct bitterness. The consistency of botavia is somewhere between soft and crunchy, so this salad can be used for almost any salad mix. Young leaves of botavia are eaten raw, mature leaves are cooked.

Radicchio salad

Radicchio. Radicchio heads can be round or oblong (the so-called Treviso radicchio). Rounded heads of radicchio can be eaten raw, while slender ones are best cooked. The leaves are most often purple-burgundy in color.

Taste: bitter, spicy, sharp.
Consistency: crispy.
Salad mix: with soft green salads, adds a savory touch. Fresh should be used in small quantities. The bright color of this salad will transform the color scheme of any dish.
Compatibility with other products: onions, garlic, aromatic herbs – thyme, rosemary, oregano, spicy cheeses, cured, raw and smoked meats, spicy vegetables, capers, olives, eggs.
Note: can be cooked – stewed in water, oil or wine, baked in the oven or on the grill. Store in the refrigerator for a long time – about two weeks. Even if the outer leaves wither, the inner leaves remain juicy for a long time.

Other salad greens

These plants are not botanically classified as salads, but are very often used in salad mixes.

Rucola lettuce

Rucola (roquette, rocket, rocket, indau, arugula, Italian watercress)

This salad green, very fashionable nowadays, belongs to plants from the Cabbage family. Small in size, slightly elongated leaves of arugula have a characteristic bitter-spicy taste. Cooks are very fond of arugula, not only for its taste, but also for its usefulness. Arugula has a positive effect on digestion: in combination with it, even the most fatty and high-calorie foods are digested faster and easier.

Taste: sharp, bitter.
Consistency: soft.
Salad mix: with neutral crispy and soft salads.
Compatibility with Other Foods: If arugula is used on its own, salad foods should have a neutral, sweet or salty flavor to compensate for their bitterness. Cheeses and vegetables are considered ideal partners for arugula, dressing is vinegar and olive oil. A classic combination is arugula with tomatoes and parmesan cheese.
Note: Arugula is blanched or stewed in oil to reduce bitterness. Arugula is often used to make pesto sauce. It is advisable to use only arugula leaves, as the stalks are usually tough and more bitter.

Korn salad

Korn (Fetticus, vegetable valerian, mutton lettuce, field lettuce, mung bean salad, sheep salad, Rapunzel)

Korn is a plant from the Valerian family. Its delicate small leaves, collected in a “rose”, have a dark green color, a spicy taste and a delicate nutty aroma. In ancient Rome, the root was considered a tonic and wound healing agent, as well as a strong aphrodisiac.

Taste: nutty, spicy.
Consistency: soft.
Salad mix: with neutral taste, crunchy salads.
Compatibility with other products: citrus fruits, nuts, meat.
Note: It is best to use olive oil for dressing root leaves, which emphasizes their taste.

Watercress

Watercress (Bedbug, garden cress, Tsitsmani)

Just like arugula, it belongs to the Cabbage family. It contains many essential oils, including mustard, which gives the leaves a specific taste.

Taste: tart, pungent, bitter, reminiscent of horseradish and radish at the same time.
Consistency: soft.
Salad mix: with neutral taste, crunchy salads.
Compatibility with other products: with almost any product – meat, fish, vegetables, cheeses. In the Caucasus, it is eaten simply dipped in salt, along with other fresh herbs and bread. It is especially good in combination with fried meat, poultry and fish (barbecue, barbecue), as it helps to neutralize harmful substances formed during frying.
Note: during storage, it quickly loses vitamins, although the appearance and taste do not change. The use is mainly fresh.

Chinese cabbage

Chinese cabbage (Chinese cabbage, Pe-tsai, Napa)

Heads of Chinese cabbage can be oblong, cylindrical (pe-tsai), or round – Napa cabbage. Chinese cabbage is attractive because, at a low cost, it is available almost all year round and can be stored in the refrigerator for a long time without losing its qualities.

Taste: fresh, juicy, neutral.
Consistency: crispy.
Salad mix: with soft and bitter salads.
Compatibility with other products: universal, but it should be borne in mind that the taste of Chinese cabbage among cooks is considered “simple”, so it is undesirable to combine it with expensive products, including elite lettuce leaves.
Note: You can (and sometimes even need to) cook. In some dishes, Chinese cabbage can replace white cabbage (for example, cabbage soup or cabbage rolls).

Watercress

Watercress (common watercress)

This plant with dark green and small glossy leaves belongs to the Cabbage family. Contains a lot of iodine. Watercress was eaten by the ancient Romans.

Taste: tart, spicy, with a hint of horseradish.
Consistency: soft.
Salad mix: with crispy neutral salads.
Compatibility with other products: cheeses, meat, fish, mint, rosemary.
Note: Only used raw. Heat treatment is undesirable.

Spinach

Spinach (Spinach, Spinaci)

Flat or wrinkled spinach leaves must be firm, dark and have a fresh smell. Spinach requires thorough rinsing, as sand is often found between the leaves. Fresh does not last long, but it can be frozen.

Taste: slightly spicy, with pronounced acidity.
Consistency: soft.
Salad mix: with crispy neutral salads.
Compatibility with other products: cheeses, dairy products.
Note: due to the specific sour taste, fresh spinach is recommended to be added to salads in the amount of one fifth of the total amount of ingredients.

Chard

Chard (leaf beet, Bettes, Bietola)

Chard is considered the progenitor of the beet. This ancient plant has been used by man for food even before the beginning of our era. Unlike beets, chard does not form roots. The leaves are edible and may be red or green with white or purple veins. In cooking, chard stalks are also used after heat treatment.

Taste: slightly spicy, sour.
Consistency: soft.
Salad Mix: Young leaves pair well with crispy, neutral salads.
Compatibility with other products: cheeses, cream, butter, lemon, garlic, basil, parsley, nutmeg, nuts (especially pine and walnuts), mushrooms.
Note: Only young leaves are used raw. In all other cases, chard is best cooked: steamed, stewed or stewed in oil. Chard leaves and stems can be used to make casseroles, pie fillings. Despite the fact that chard and beetroot are botanical relatives, the aerial part of the beetroot (stems and leaves) can only conditionally replace chard. In this case, only very young tender beet leaves are used.

The profession of “saladier” – a salad master – appeared in France in the 18th century. Saladier’s work was highly paid. Therefore, French salad masters often moved to other countries where they could make good money. So, for example, the French nobleman d’Aubignac, having gone bankrupt in his homeland, left for London, where he began to cook salads in the French style in the homes of wealthy Englishmen.