There are many salad and salad dressing recipes in the recipe index. Feel free to substitute any of the salad greens listed in the recipe with other greens for a different taste experience!
Here is a rather extensive list of salad greens. Not all of them are available in the western Ohio, eastern Indiana area, but there are substitutes listed as well. I have challenged my family to try the different flavors of salad greens that I bring home from the grocery. There are a lot of different tastes and textures that jazz up an otherwise average (and maybe boring) salad.
Arugula/rocket (salad) - peppery, nutty and slightly bitter flavor. Substitutes: watercress
Belgian endive/chicory (in Britain)- crunchy, slightly bitter leaves are often used to make hors d'oeuvres, but they can also be chopped and added to salads, or braised to make a side dish. Select heads with yellow tips; those with green tips are bitterer. Their peak season is the late fall and winter. Substitutes: radicchio (similar flavor) OR arugula OR watercress
Bibb lettuce/limestone lettuce this lettuce has delicate, loose leaves and lots of flavor. Substitutes: Boston lettuce (larger) OR corn salad OR leaf lettuce OR celery leaves
Boston lettuce- has soft, tender leaves. It's terrific in salads and sandwiches, or the leaves can be used as a bed for other dishes. Substitutes: Bibb lettuce (smaller, more flavorful) OR corn salad OR leaf lettuce OR iceberg lettuce OR celery leaves
Corn salad/mache/lamb's lettuce- has tender leaves and a very mild flavor. Substitutes: butter lettuce OR Bibb lettuce
Cress- is a peppery green that's great in salads, sandwiches, and soups. It's attractive enough to make a good garnish as well. There are several varieties, including watercress, upland cress, curly cress, and land cress. Substitutes: arugula OR radish sprouts OR tender spinach leaves OR nasturtium leaves OR young dandelion greens OR Belgian endive OR purslane
Curly endive/chicory/curly chicory/frisée- use this crisp, bitter green in salads or cook it as a side dish. The outer leaves are green and somewhat bitter; the pale inner leaves are more tender and mild. Don't confuse this with Belgian endive, which the British call chicory and the French call endive. Substitutes: escarole (milder flavor, different texture) OR radicchio OR dandelion greens OR mustard greens
Dandelions/dandelion greens- have a somewhat bitter flavor. Older dandelion greens should be cooked; younger ones can be cooked or served raw as a salad green. They're available year-round, but they're best in the spring. Substitutes: watercress (not as bitter) OR curly endive OR escarole OR arugula OR collard greens (if cooked)
Escarole- has sturdy leaves and a slightly bitter flavor. Young escarole leaves are tender enough to add to salads, otherwise escarole is best cooked as a side dish or used in soups. Substitutes: curly endive (stronger flavor, different flavor) OR radicchio OR borage OR mustard greens OR arugula OR spinach
Green-leaf lettuce- Substitutes: red-leaf lettuce (different color, but otherwise similar) OR bibb lettuce
Iceberg lettuce/head lettuce/crisphead lettuce- is prized for its crispness and longevity in the refrigerator, but it's a bit short on flavor and nutrients. Substitutes: romaine lettuce (also crunchy, and more flavorful) OR leaf lettuce
Leaf lettuce/looseleaf lettuce- with their crispness and mild flavor, these lettuces are great in salads and sandwiches. Substitutes: butterhead lettuce OR Romaine lettuce
Oakleaf lettuce- has crunchy stems and tender leaves. There are red and green varieties. Substitutes: butter lettuce OR Romaine lettuce
Radicchio/red chicory- Pronunciation: rah-DEEK-ee-oh- with its beautiful coloring and slightly bitter flavor, radicchio is wonderful when combined with other salad greens. You can also use the leaves as a base for hors d'oeuvres, or sauté them for a side dish. Substitutes: Belgian endive OR escarole OR chicory OR red-leaf lettuce (for color)
Red-leaf lettuce- Substitutes: green-leaf lettuce (different color, but otherwise similar) OR radicchio (for color)
Red mustard- has a pungent, peppery flavor that adds zip to salads. You can cook it, too. Substitutes: mizuna OR arugula
Romaine lettuce/cos- good flavor and crunch, plus it has a decent shelf life in the refrigerator. It's the preferred green for Caesar salad. Green romaine is the most common variety, but you can sometimes find red romaine, which is tenderer. Substitutes: iceberg lettuce OR Boston lettuce
Spring salad mix/mesclun/spring mix- is a mix of different young salad greens. Commercial mixes may include arugula, mizuna, tat soi, frisee, oakleaf, red chard, radicchio, mustard greens, and radicchio.
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