Eating Healthy Q&A: What Leafy Greens Should I Use To Make My Salads Better?


    Q: I tend to stick with simple lettuces in salads like green leaf and red leaf but I’m starting to get bored. What are some good leafy greens I could try to vary things up a bit?

    A: Try your hand at a variety of dark greens such as kale, spinach and arugula which are packed with nutrients and add a great depth of flavor and texture. You can simply substitute your regular greens for these delicious leaves. One suggestion: to combat the sometimes chewy and slight bitterness of kale, chiffonade (stack up, roll the leaves together and chop very finely) the kale for a fine texture.

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    Chef Nathan Lyon is known for his simple, innovative cuisine featuring fresh, seasonal, local ingredients. In addition to his schooling at Le Cordon Bleu and cooking in restaurants, Nathan attributes his culinary education to the 10 years that he worked with California farmers at farmers markets. Nathan was the host of the first season of Good Food America. He is also the chef and co-host of Growing A Greener World (PBS), creator and host of A Lyon in the Kitchen (Discovery Health and Fit TV), among the final four on the second season of The Next Food Network Star, and is a Sustainable Seafood Ambassador with the Monterey Bay Aquarium. He recently came out with his very first cookbook, Great Food Starts Fresh, which has been quoted by Alice Waters and Graham Kerr, in addition to other esteemed chefs. Great Food Starts Fresh is a seasonal cookbook featuring 135 recipes broken down into the 5 seasons: spring, summer, autumn, winter, and… chocolate!