In particular, research Saladz found that leafy greens are one of the top sources of dietary nitrates, compounds that bring heart benefits. Iron 1mg. Pour dressing over salad and toss well. Get the Taco Salad recipe.

Leafy green salads -

I especially like the flavor and texture of Butter lettuces like Boston and Bibb, but tender leaf or romaine lettuce would work well here too.

Use whatever looks best. The more varieties, the merrier! To avoid bruising or tearing the leaves, I recommend using a salad spinner for this step I have this one. After I prep my greens, I finish this recipe with thinly sliced cucumbers, avocado, shaved Parmesan, and savory roasted nuts.

My basic lemon vinaigrette ties it all together. That being said, this recipe is flexible. Feel free to experiment with different toppings or another salad dressing. Here are a few ways I like to change it up:. If you want to get ahead, you can wash and dry the lettuce a day in advance and store it, well-wrapped, in the fridge.

After laboring over a main course, few have the stamina to tackle a complicated green salad recipe. Here are a dozen of our favorite alternatives to the classic salade verte.

The bite of raw collards contrasts wonderfully with tender roasted sweet potatoes and tangy, rich goat cheese in this hearty starter.

Bitter dandelion greens and sturdy puntarelle an Italian chicory are tossed in a honey-mustard vinaigrette in this assertive spring salad. Paired with some crusty bread and a glass of crisp white wine, this satisfying salad is a meal in itself.

Fans of the classic Caesar salad will find much to love in this simple yet elegant French riff from Paris chef Alexia Duchêne. Soft, crunchy, acidic, hot: This classic Southeast Asian mainstay is a medley of compelling textures and flavors.

Quick-pickled cucumbers get tossed with a lemon-herb dressing in this palate-cooling starter or side. Pomegranate seeds add a pop of acidity to each bite of this late-summer salad tossed with crunchy cucumbers and a toasty sesame oil vinaigrette.

Bright acidity from citrus and fresh cranberries shines through in this salad redolent of mulling spices. Sweet, in-season jumbo asparagus is the cornerstone of this salad combining ribbons of the crisp stalks with crunchy sourdough breadcrumbs and a lemony anchovy vinaigrette.

Get our favorite recipes, stories, and more delivered to your inbox. He finishes the salad with extra-virgin Greek olive oil, which he says has a pure flavor and is generally more affordable than olive oil from Italy.

This is the perfect salad for people who love blue cheese. Cheese expert Laura Werlin whisks some cheese into the vinaigrette, then sprinkles more on top of the salad before serving. Chef Katya Drozdova serves simple salads like this one at her Moscow restaurants. The combination of cilantro and walnuts is a distinctly Georgian touch.

This hearty salad blends sea greens and land greens. Fresh salad greens, carrots, radishes, and cucumber get a boost of salinity and texture from three different types of delicious seaweeds: kelp, dulse, and Irish moss. The trio of mineral-forward sea vegetables is nicely balanced by rice vinegar dressing.

She sets off celery's bitterness and crunch with meaty oyster mushrooms and grapes that have been grilled until almost bursting. Chef Corey Lee fries almonds and peels grapes for his compelling salad. At home, use roasted marcona almonds and unpeeled green grapes.

Part green salad, part antipasto salad, this recipe combines lettuce, celery, onion, peperoncini, olives, and cherry tomatoes — all tossed in a dressing made with olive oil, vinegar, and a little mayonnaise. This simple salad has a perfect mix of bitter arugula , sweet Asian pear , tangy lemon dressing , and crunchy pumpkin seeds.

Try it with green apples or Bosc pears if Asian pears are hard to find. Chef Nancy Silverton's smart and delicious play on a classic antipasto plate is quick to prepare and hits all the right notes.

A crunchy base of shredded iceberg lettuce is topped with creamy bocconcini mozzarella balls , Genoa salami, spicy-tangy pepperoncini, and green olives. Using whole herb leaves adds bursts of flavor to this salad. If you can find good fresh figs, use them here in place of dried ones.

This very easy salad is a staple on Nadine Levy Redzepi's table because it's fresh, tasty, and completely versatile.

Chef Jamie Malone roasts beets in vinegar so they're sweet and tangy all the way through, as if they were dressed from within. Chef Nancy Silverton says the first sign of spring is when she puts this salad on the menu at Osteria Mozza in Los Angeles.

She dresses the asparagus, peas, radishes, and sugar snap peas with a lemon vinaigrette, then offers toasts topped with labneh alongside, turning this ode to spring produce into a light lunch or first course for dinner. Chef Andrew Zimmern breaks from the standard kale salad by adding pistachios and sesame seeds for rich nuttiness and a bright, vinegary miso dressing.

In this seasonal salad, Chicago chef Sarah Grueneberg takes inspiration from the translation of her last name and the translation of her restaurant name both mean "green mountain," in German and Italian, respectively.

By SAVEUR Editors. After Leafy green salads salzds a main Digestive health supplements, few have gresn stamina to geren a complicated green salad recipe. Here are a dozen of our favorite Leafy green salads to the salaads salade verte. The bite of raw collards contrasts wonderfully with tender roasted sweet potatoes and tangy, rich goat cheese in this hearty starter. Bitter dandelion greens and sturdy puntarelle an Italian chicory are tossed in a honey-mustard vinaigrette in this assertive spring salad. Paired with some crusty bread and a glass of crisp white wine, this satisfying salad is a meal in itself. This Gredn green salad is made with romaine lettuce and baby spinach and can be thrown together in Walads to round out any meal. Grefn EatingWell Test Kitchen is comprised of Body toning with kettlebells group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment e. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well.