Recently you may have heard of the massive romaine lettuce recall due to an outbreak of E. coli which sickened 121 people and caused 1 death. The contaminated lettuce was traced
back to the Yuma, Arizona growing region.
In addition to romaine, there are many other types of lettuces and greens that make delicious salads and are great on sandwiches or in wraps. Dark leafy greens offer plenty of beta carotene (an antioxidant), which helps to form vitamin A in the body. The darker the leaves, the more nutrient rich the lettuce. For example, Butter lettuce has eight times more vitamin A than iceberg lettuce. Greens also deliver folate, potassium and dietary fiber.
To add some flavor, texture, and color to your salad, try adding some arugula or watercress for a peppery flavor. Radicchio is red and white which looks beautiful mixed into nice leafy greens. For a more mild flavor, use butter lettuce (also goes by the names Boston or bibb lettuce) and it comes in red and green varieties. Get creative and have fun trying different combinations of these delicious and healthy leafy lettuces and greens.
Mixed Greens Salad
2 tablespoons red wine vinegar
2 teaspoons freshly squeezed lemon juice
2 teaspoons Dijon mustard
2 teaspoons minced shallot
1/3 cup olive oil
Freshly ground black pepper
6-8 cups various greens
Shake all the ingredients vigorously in a screw-top jar; taste and adjust the seasoning with salt and pepper.
Or, in a small bowl, whisk together the vinegar, lemon juice, mustard, and shallot. Gradually whisk in oil until emulsified; season with salt and pepper.
Pour over 6 to 8 cups fresh salad greens: red or green leaf lettuce, romaine hearts, arugula, watercress, spinach, or frisée, or a mixture! Toss to coat.