Super Salad
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Super Salad
| Wed, 05-14-2008 - 7:58am |
Super SaladLettuce is lettuce, right? Not so fast! Some lettuces (such as iceberg) are nearly devoid of nutrients, while others are worthy to be included in your salad. Very low in calories because of their high water and fiber content, these unusual heads of lettuce are sure to turn your head and add oomph to your usual salads.
Mâche: Also known as lamb lettuce, mâche tastes nutty and sweet. It is high in beta-carotene and is usually sold in small bunches with the roots still attached. Prized for its velvety, mild taste, mâche is often more expensive than other greens, so augment a salad with it rather than eating it alone.
Mustard greens: The deep green of these peppery-tasting leaves is evidence of the nutrition that abounds inside. A one-cup serving of mustard greens provides high levels of vitamins A, C, and E, which combine to provide serious protection against free radicals — which can damage cells and molecules and contribute to disease. A single serving also provides a dose of vitamin B6 and folic acid, both of which contribute to a healthy heart. Fresh mustard greens are a great addition to a lettuce medley in a crisp salad.
Arugula: The bitter taste of this leafy veggie might make some people wince if they were to eat it by itself. But in the right setting, arugula can add a pungent, delicious spiciness to a salad. One cup of arugula contains only 5 calories and is packed with phytonutrients that can reduce the risk of certain types cancer, including breast, colon, and stomach. Try pairing arugula's spiciness with the sweet taste of pears and walnuts — you'd swear they were meant to go together!
Mâche: Also known as lamb lettuce, mâche tastes nutty and sweet. It is high in beta-carotene and is usually sold in small bunches with the roots still attached. Prized for its velvety, mild taste, mâche is often more expensive than other greens, so augment a salad with it rather than eating it alone.
Mustard greens: The deep green of these peppery-tasting leaves is evidence of the nutrition that abounds inside. A one-cup serving of mustard greens provides high levels of vitamins A, C, and E, which combine to provide serious protection against free radicals — which can damage cells and molecules and contribute to disease. A single serving also provides a dose of vitamin B6 and folic acid, both of which contribute to a healthy heart. Fresh mustard greens are a great addition to a lettuce medley in a crisp salad.
Arugula: The bitter taste of this leafy veggie might make some people wince if they were to eat it by itself. But in the right setting, arugula can add a pungent, delicious spiciness to a salad. One cup of arugula contains only 5 calories and is packed with phytonutrients that can reduce the risk of certain types cancer, including breast, colon, and stomach. Try pairing arugula's spiciness with the sweet taste of pears and walnuts — you'd swear they were meant to go together!
Frisée: A member of the chicory family, this frizzy-leafed plant lends a bit of bitter taste and a decorative touch to an otherwise ordinary salad. Rich in potassium and calcium, frisée tastes great with a splash of olive oil and lemon juice and a pinch of salt.


