Use whatever herbs you have in Lexfy Cleansing metabolism booster, and if you have your own lettuce, Foods That Boost Metabolism, all Saladd better for this simple side dish. Dandelion Greens, Raw. I never realized how many different types of greens there are out there, sadly, most of which I have never tried. These frequently lauded vegetables have been linked to a number of health benefits.

Leafy greens for salads -

The salads featured here are flavorful, simple, and sure to please. Chef Marco Canora likes quinoa because it mimics the satisfying texture and starchiness of a grain. He uses the red variety in this crunchy and fresh winter salad. Chef Nick Cobarruvias draws on his Mexican heritage, layering complex flavor combinations into dishes like this crisp-tender cabbage salad.

He seasons the charred cabbage with chile-lime butter, made mildly spicy from árbol chiles and bright from lime zest. The pecan dukkah adds earthiness from the cumin and pops of citrus from the coriander, plus a lovely nutty flavor and texture from toasted pecans and sesame seeds.

This classic Caesar salad is loaded with plenty of garlic, anchovies, and Parmigiano-Reggiano cheese. It's also fast and easy to make. Chef Nancy Silverton's lovely salad, adapted from her Mozza Cookbook , features Little Gem lettuce, a smaller, sweeter variety of romaine.

If you can't find it, use hearts of romaine instead. For this refreshingly crunchy salad, chef Mark Peel adds romaine lettuce, frisée, and sliced radishes to the classic Waldorf salad mix of apples, celery, and walnuts.

In place of the traditional mayonnaise-based dressing, he makes a lemon-walnut oil vinaigrette flavored with cumin. Food scholar and cookbook author Jessica B. Harris keeps specialty salts and vinegars on hand to bring instant interest to salad dressings.

Here, a honey-ginger white balsamic is the backbone of a sweet, fragrant dressing that adds a mildly piquant kick to the fresh peppery greens and creamy avocado in this colorful side salad. Chef Bobby Flay makes this delightful grilled asparagus salad with sweet grape tomatoes, briny kalamata olives, and sharp white cheddar.

Each bite brings out a different combination of ingredients. This refreshingly crunchy, tangy salad makes for an excellent spring lunch or super-quick dinner. It's ready in just 15 minutes. Antipasto ingredients are sliced and diced to make a fun, flexible chopped salad.

We've thrown in our favorites, and so should you. Add the dressing ingredients to the bowl and mix them when you toss the salad — it's the Italian way. To jazz up arugula salad and give it a slightly Greek twist, chef Michael Symon tosses it with chopped fresh dill, briny Greek feta cheese, and kalamata olives.

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. Watercress, with its little round leaves, was considered the top powerhouse food in the CDC study.

However, by our metrics, it didn't pack in as many nutrients as others on the list. It's high in vitamins A, C, and K and incredibly low in calories. It's also linked to a lower risk of type-2 diabetes and is not too hard to grow.

One of the more nutritious of the lettuce family, leaf lettuce is low in calories and high in potassium and vitamins A and K. The frisée — or curly endive — in salads is also part of this plant.

With its defining red or rainbow stems, chard is among the top powerhouse foods because of its low calorie count and high levels of nutrients. Chard also contains a fair amount of magnesium, which is important for things like muscle and nerve function, blood-glucose control, and blood-pressure regulation.

Also called Boston or bibb lettuce, butter lettuce is the most nutritious of the lettuces on this list. The leaves are higher in folate, iron, and potassium than iceberg or leaf lettuces. Romaine ranked among the top 10 "powerhouse foods," by the CDC, which are classified based on their associations with reduced risk for chronic diseases.

While most folks just eat the heads of broccoli and maybe the stems tossing some of the plant's nutrient-packed leaves into your salad can be a good decision.

The leaves are high in protein and have the highest fiber and vitamin A content of the greens on the list. Popular chain Sweetgreen even started featuring them in seasonal salads after conversations with farmers. Spinach is a staple green in many salads that feature sweet ingredients like beets or fruit.

It's also one of the top-ranking greens when it comes to all-around nutrition content. It's packed with vitamins and nutrients, particularly potassium and iron, which are important for regulating your blood cells and blood pressure. Unfortunately, spinach is not as high in protein as Popeye may have led you to believe.

Trendy for a reason, kale kills it in vitamin content, especially A, C, and K. Vitamin K is especially important in helping blood to clot. Read next. Close icon Two crossed lines that form an 'X'.

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If there's one small habit you should incorporate Leeafy your daily diet to help Leafy greens for salads off greeens disease, promote longevity, lower your risk Maximize workout agility getting cancer, prolong greesn Cleansing metabolism booster, and boost your grenes levels, it would Cleansing metabolism booster be to eat more Leafy greens for salads Caffeine-free coffee alternative via USDA. Rich in vitamins, minerals, greehs, and fiber, leafy greens can be consumed in a variety of ways. To do so, you can use different cooking methods like blending them into a smoothie, cooking them into a side dish, juicing them up with other vegetables and fruits, and adding leafy greens to other dishes like casserolespasta, soupsand even baked goods. All told, with a little bit of open-mindedness, you'll find that leafy greens are far more than just a basic salad base. We think it's safe to say that there's no downside to having a healthy salad at least three to four times per week.

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