There are more than a hundred types of salads: leafy and cabbage, of various shapes and colors – from pale green to brown, and all of them are surprisingly tasty and healthy. What foods are best to combine with different types of salads in our juicy review?

Iceberg is the most popular variety of lettuce

Which looks and crunches like white cabbage. Iceberg salad has a relatively neutral taste, so it goes well with all ingredients. Poultry, boiled pork, and boiled eggs form delicious and nutritious dishes with this salad. The iceberg can be stored in the refrigerator for a long time since it is the only one of all types of salad that is not afraid of cold at all.

Broccoli & Lettuce

Oakleaf is very sensitive to temperature

Changes and categorically refuse to stay in the refrigerator overnight, so you must cook it on the day of purchase. The Oakleaf with mushrooms, smoked salmon, croutons, garlic, and avocado is particularly tasty.

Corn is distinguished from other species

By its small dark green leaves growing in “pinks”. Its small dark green leaves have a spicy taste and a delicate aroma. Corn is good with bacon bits, croutons, onions, citrus, and nuts.

Watercress is similar to corn, only the taste is even more pungent.

Vitamins A and C can be found in abundance in it. According to gourmets, watercress can transform any dish into a gourmet treat. Lettuce sprouts are used in various cold salads and soups. It is also good as a seasoning or as an accompaniment to fish and meat dishes, cheese, and sausages.

Lettuce is divided into leaf lettuce and head lettuce.

Lettuce is ideal for vegetable salads. It only requires washing the lettuce, tearing the leaves into small pieces with your hands, seasoning them with herbs and spices, and adding olive oil and lemon juice. For the leaves to become crispy, they must be kept in cold water. Even after being heated, lettuce keeps its superb flavor. Therefore, it is often added to vegetable sauces, satay, or stews.


The leaves of llo-Rosso have a vibrant color

(a combination of green and burgundy). Intense, with a slight nutty tint, the slightly bitter taste of lollo-rosso goes well not only with other vegetables: it is good to serve it with steaks, beef stroganoff, or entrecote. Lollo Rosso salad is often used as an ingredient in warm salads or vegetable stews. Additionally, fresh lollo ross leaves that have not been cooked are added to these dishes.

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The radio comes from Italy.

It pairs well with caraway seeds, onions, and garlic. Radicchio salad is commonly used in a mixed green salad. The bitter, nutty flavor of radicchio will perfectly complement all the ingredients of the finished dish. However, if the radicchio salad is cooked, the taste of the final product will be pleasantly sweet and spicy. In Italy, for example, it is customary to serve radicchio salad leaves fried in olive oil or premium wine.
Romano is considered the oldest of all salads! It is an excellent source of vitamins A and C, as well as calcium and iron. It is Romano that should be used for the popular Caesar salad.

Arugula looks like dandelion greens.

This salad is rich in minerals and contains a lot of iodine and vitamin C. Arugula ideally complements other green salads, and its incomparable spicy taste is best enhanced by vinegar and parmesan. Arugula is often added to popular pesto seasonings.

Frisse is a kind of “curly lettuce”.

This salad is suitable for onions, garlic, thyme, and other curly salads. The frisse salad gives the final dish a slight bitterness in the mouth. It is served raw or cooked, usually with shrimp, fish, citrus, or cheese.

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