Salad Bling – How to Liven Up Boring Salads with Seeds, Greens, and More

If you’re buying head lettuce, rather than leaf lettuce, it’s no wonder your salads are boring. Head lettuce is fine, but you’d get the same nutritional value if you just had a glass of water. No, what you need is something to wake up those taste buds. Let’s start with a little chunky crash on lettuce and greens.

In the US, lettuce generally falls into one of four categories: butterheads, crispheads or icebergs, leaf lettuces, and romaine or cos lettuce. None of these should be confused with greens, which are leaves of edible plants. Butterhead varieties, such as Bibb and Boston lettuce, have small, round, loose heads with sweet, pale green leaves. Crispheads or icebergs are larger, more compact, and very low in nutrients. But they are attractive to dealers because they are resistant to wilt. In contrast, leaf lettuce is darker in color, has more vitamins, is more flavorful, and spoils faster. Romaine lettuce has dark green outer leaves and lighter interior leaves. They have a slightly bitter taste and a crunchy texture.

Many people ignore the grocery section at the grocery store because they don’t know what to do with them. The vegetables come from sprouts, radicchio, dandelions, mustards and turnips and are rich in nutrients and flavor. You can simmer them in boiling water for ten minutes, steam them, or just eat them raw. Try small portions if you are not familiar with the flavors. If you like spicy and other hot sauces, you’ll love spicy greens for what they can do to liven up your salad.

So even though your basic green vegetables are done, how come you still feel a little overwhelmed? One way to add color and texture to a salad is to add other vegetables. How about a yellow or red bell pepper, packed with vitamin C? Add a few bits of cauliflower and now the color starts to make the dish look that much more appealing. But you’re a meat and potatoes person. Where is the protein?

There is no law that says you can’t add meat to a salad. If you have a grill, cook up some chicken to top your salad or eat on the side. Beans are another great source of protein and fill you up. Great Northern, kidney, and lima beans are all great choices. Protein can also be obtained from nuts. Try some crunchy almonds.

Dig around in your seasonings and see what’s in there. How about some olives, sun-dried tomatoes or artichoke hearts to add a little flavor? Look in your spice cabinet. Don’t be afraid to sprinkle some seeds on the salad. Sesame, fennel, poppy, dill, aniseed, or sunflower are excellent options packed with vitamins. Go ahead and pick one up and see how you like it. Remember, you promised you’d use a little imagination.