Leafy Herb Salad Recipe (2024)

FAQs

Which herb with leaves is used in salad? ›

Salad Rocket, Eruca vesicaria, E sativa, arugula, is a frequent addition to those bags of mixed salad that you can buy. An annual herb, it is easy to grow from seed, or to buy as a small plant and grow on. Its peppery leaves add extra flavour.

Lettuce, spinach and greens are the base for salads. This is a big part of the salad vegetable category, so make them the base for your display as well.

Common loose-leaf lettuces are red and green oakleaf. Salad greens comprise a larger group of leafy vegetables, such as arugula, watercress and chicories, which also make great additions to your salad bowl.

Greens are also low in calories, but high in nutrients and volume, which can be helpful if you're trying to manage your weight," Moore points out. Some of the most nutritious greens include spinach, kale, romaine, watercress, and arugula (see "Salad greens by the numbers").

Leaf vegetables most often come from short lived herbaceous plants such as lettuce and spinach. Kale, collard greens, and Swiss chard are also examples.

Chives and Garlic: Both are good companion plants for lettuce because they help to deter pests, such as aphids. Cilantro: Cilantro is a good companion plant for lettuce because it attracts beneficial insects, such as parasitic wasps and hoverflies, which eat aphids.

Salt and pepper!

Now for perhaps the most important part of a well-dressed salad: Salt and pepper. This is what that flaky salt in your cupboard is for. As you toss the salad with your hands or forks, sprinkle on salt and pepper. Taste and adjust as needed.

In general, spring mix usually contains tender baby lettuce, spinach, and other edible leaves. It may also include red and green romaine, red and green oak leaf, chard, arugula, spinach, endive, radicchio, and other heirloom lettuces. The exact content of the mix will impact its flavor profile.

What is the best lettuce for salads? ›

Romaine lettuce's dark green color, long leaves, and crunchy texture make it a very popular salad base. Two cups of romaine fulfill about 30 percent of your daily vitamin A, and nearly three-quarters of your vitamin K, per the USDA.

1. Use hefty greens as your base. Iceberg lettuce is still a vegetable, but darker greens like arugula, spinach, and kale contain far more antioxidants, fiber, and minerals like iron. They're also going to fill you up a lot more because they have a heartier texture.

leafy greens such as romaine, arugula, kale and spinach. whole grains such as quinoa, brown rice and bulgur. chopped or shredded vegetables such as cucumber, tomato, cabbage, and beets.

To start with, let's go through just a few of the different kinds of greens you could be adding to your salad. There are lettuces, mustard greens, cress, rocket, kale, silverbeet, spinach and purslane. There's perennial spinach, sorrel, chicory and kang kong (I grow this in our pond!).

For clarification's sake, types of lettuces can be generally placed in one of four categories: looseleaf, butterhead, crisphead, and romaine. A prime example of a crisphead is iceberg lettuce: its round head is made up of tightly packed, crunchy leaves.

The sorrel plant grows as a rosette and its leaves are long and arrow shaped, up to 12cm in length – the main identifier is at the base of the leaf it always has pointed 'tails' which almost look like the plant has been snipped.

Spinach: Tender and nutrient-dense, great for a fresh, mild flavor. Kale: Hearty and slightly bitter, often massaged with dressing to soften. Arugula: Peppery and slightly spicy, adds a unique kick. Mixed Baby Greens: A blend of young greens like spinach, arugula, and baby lettuces.