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Move Over Romaine…Tasty Salad Greens are So Much Better

Last night I served a salad of fresh greens I picked up at the farmer’s market in Easton, PA. It had a variety of greens in it, some of which I probably can’t name, but it was so fresh and had such flavor, or so I thought. My kids, teenagers who do eat a variety of things, thought it was bitter and too blah. They prefer plain old romaine or the occasional iceberg, which I know has the least amount of nutritional value, but we do indulge in once in awhile.

Experimenting with greens is a great way to not only get a burst of flavor into your daily vegetable servings, but also add healthy vitamins and antioxidants into your diet. According to many sources, the darker the green, the more antioxidants and nutrients it contains.  (It seems that the darker greens absorb more sunlight allowing those greens to synthesize more vitamins.)

I haven’t done much with kale yet, but know that it has many health benefits. I did have a watermelon and pea green salad last weekend that was fantastic …wonder if the kids would like that? All I know is that I like my salad to have a variety of greens, reds, and other colors in it and will continue to try new flavors (sorry kids).

What’s your favorite type of lettuce and greens to use in your salad? (I think this week I’m going to experiment with some kale or pea greens.)

Here’s a great link to a visual guide that can help you identify salad greens.

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  • TheMaineMan says:

    Iceberg is empty food, but I’ve always heard that Romaine is a great source of vitamin K, vitamin A and other beneficial qualities. Dandelion greens and kale are also supposed to be very nutritious and are great in salad.

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