You’re in the home stretch to summer. Keep up good eating habits by switching out your typical iceberg lettuce for a variety of other great greens.
Sometimes known as Italian chicory, this slightly bitter and spicy lettuce comes in small, loose heads and has white-veined, satiny red leaves. It’s often eaten raw in salads and is commonly seen on menus grilled or cooked in olive oil. It’s a very good source of vitamin C, vitamin K, folate and potassium.
Like radicchio, this aromatic salad green is popular in Italian cuisine. Its slightly spicy taste makes it a great addition to salads. It’s also a good source of vitamin K, which is known to help fight inflammation and prevent bone-loss diseases like osteoporosis.
This long, cylindrical head of lettuce with crisp outer leaves is typically used in Caesar salads, but that’s not all it’s good for. Try it in any salad to add a wonderful flavor and texture. Or garnish sandwiches with a few leaves to give them some extra crunch. It’s also an excellent source of nutrients, providing nearly all the vitamin A you need daily.
Rather than forming a tight head, this lettuce forms loose clusters of crisp, curly-edged leaves. It comes in a number of varieties that can be both green and red and has a wide range of uses. Containing both vitamins A and C, it can help boost your immune system and skin health.
This family of sweet and mild-tasting lettuce varieties has small, loosely formed heads with soft and buttery-textured leaves. Boston and Bibb are the two best known of the Butterhead family. They’re great sources of vitamins A and K, as well as folate and potassium.
Check out some of our salad recipes for tasty ways to use these different types of lettuce.