These greens not only provide essential vitamins, minerals, and fiber but also add a variety of textures and flavors to salads, making them both nutritious and delicious choices for meals.
Packed with vitamins A, C, and K, as well as iron and folate, spinach is nutrient-dense and versatile.
Rich in vitamins A, C, and K, along with antioxidants and fiber, kale provides a hearty base for salads.
Known for its peppery flavor, arugula is low in calories but high in vitamins A, C, and K, as well as folate and calcium.
A crisp and refreshing choice, romaine lettuce is a good source of vitamins A and K, and also provides fiber.
Packed with vitamins A, C, and K, magnesium, potassium, and fiber, Swiss chard adds color and nutrients to salads.
A peppery and tangy green, watercress is rich in vitamins A, C, and K, and contains antioxidants like beta-carotene and lutein.
A blend of tender young greens like baby spinach, arugula, and lettuces, providing a variety of vitamins and minerals.
High in vitamins A, C, and K, as well as calcium and folate, collard greens are sturdy and nutritious for salads.
With a slightly bitter taste, endive is rich in vitamins A and K, folate, and fiber, adding texture and nutrients to salads.
Young greens harvested early, such as micro kale, micro arugula, and micro spinach, which are nutrient-dense and flavorful.