Salad Seekers

Most people think there are two kinds of lettuce…iceberg and romaine. Here is a listing of many other kinds of lettuce that will excite your taste buds. Use them alone or mix different kinds together for a delightful combination.

Loose Leaf Lettuce
- Mild in flavor
- Great with vinaigrette dressings
- 3-5 days shelf life

Red Leaf Lettuce
- Tangy yet sweet flavor
- Great source of antioxidents
- 3 day shelf life

Romaine Lettuce
- Used mostly in Caesar salads
- Texture is crisp and crunchy
- 5 day shelf life

Butterhead Lettuce
- Mild buttery taste
- Works well with herb flavors
- 2-3 day shelf life

Iceberg Lettuce
- Light green color
- Water content is more than 90%
- 5 day shelf life

Arugula
- Used mostly in Italian salad dishes
- Tastes great with avocado
- 3 day shelf life

Spinach
- Can be served raw, boiled, steamed or even wilted
- Excellent source of iron
- 3-5 day shelf life

Dandelion Greens
- Tangy taste with a nutty flavor
- Taste great with oils
- 1-2 day shelf life

Belgian Endive
- Bitter taste
- Adds texture and flavor to salad recipes
- 3-5 day shelf life

Radicchio
- Bittersweet taste
- Can be substituted for endive
- 3-5 day shelf life

Change up your lettuce for a healthy yet just as tasty salad!

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The weather is getting warmer and that means a lot of parties, bar-b-ques, and get together are going to be happening. Why not surprised your host and hostess with a Seven Layer Salad that will be a delicious hit at the party?

Seven Layer Salad
1 head lettuce, torn into bite sized pieces
1 cup celery, chopped
1 green pepper, chopped
1 red onion, chopped
1 cup sweet peas (cooked)
1 cup Miracle Whip
1 cup shredded cheddar cheese
4 oz. bacon bits

In a glass bowl, starting with your lettuce, layer the ingredients. Keep salad in your refrigerator overnight before serving.

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Most people think a tossed salad should be lettuce, tomatoes, and a few garnishments thrown into a salad bowl. Here are a few tips to make your tossed salad a hit at your next family gathering!

- Always handle salad greens with care.

- Wash, drain and dry greens before storing and chill the greens quite well before using.

- To core lettuce, hit the stem head with the end down on the counter top and twist the core out.

- Tear the greens into bite size pieces with your hands instead of using a knife. Metal will make your greens turn brown faster than just tearing with your hands.

- Do not cut tomatoes for a tossed salad. The juice from the tomato will thin your salad dressing and wilt your tomatoes. Instead, use cherry tomatoes in your salad for a nice flavor and to preserve your delicious salad recipe.

- If you are using cucumbers, be careful for highly polished skins. The cucumbers probably have been waxed. Slice the skin off and then add the cucumbers to your healthy salad.

- Use wild greens such as dandelion, sorrel or winter cress for a different flavorful salad.

Remember these tips the next time you make a tossed salad!

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Taco salads are a quick and easy change up to your salads.  But you have to use caution when eating certain taco salads.  Looking at the Taco Bell nutrition menu, the Fiesta Taco Salad is 840 calories.  http://www.tacobell.com/nutrition/information/ Why not make your own taco salad?  It will save calories and much more healthier for you!

Quick and Easy Taco Salad

1 package of ground beef or ground turkey.

1 onion (diced)

1 pepper (diced)

1 tomato

1 package of lettcue

1 package of 2% cheddar cheese

2 tsp of sour cream

1 jar of salsa

- Brown your package of ground beef/turkey along with the diced onions and peppers

- Place the cooked meat on a bed of lettuce

- Add shredded 2% cheddar cheese, tomatoes and sour cream

- Finish with a topping of salsa

- Add a few nacho chips for the taco flavor

Enjoy!

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