Did you know that the best summer salads combine bitter greens with sweet ones? (summer greens, sometimes called “baby greens“)

Achieving this balance in taste will also give you the right mix of textures; bitter lettuces have curly leaves, while sweet greens have smooth ones.

Here are a few to “chew on“:

Radicchio di Treviso (bitter)-The bright red and white leaves of this Italian chicory lettuce add a colorful splash to salads and a jolt of mild bitterness.

Romaine (sweet) has large, long, very crisp leaves with a sweet, refreshing taste. The central leaves are the sweetest and succulent; they’re often sold as hearts of romaine.

Chicory (bitter)-This has crispy edges and an assertive flavor. In many parts of the South, chicory roots are roasted, ground, and used as a coffee flavoring.

Red leaf lettuce (sweet) has leaves that are mild-flavored, soft, and rippled at one end and crisp at the other. The red leaf flavor is much more pronounced than the green leaf variety.

Frisee (bitter)-Often pale yellow in color, frisee is known for its delicately slender curly, almost frilly leaves. This salad green is commonly used in mesclun salad mixes along with arugula and mache.

Mache (sweet) is also known as field lettuce, lamb’s lettuce, and lamb’s tongue. They have the smallest leaves of any baby green and are renowned for their sweet, tangy, nutlike flavor.

Arugula (bitter)-Though not as bitter as radicchio, this variety’s tender, oak-leaf-shaped leaves still pack a pungent peppery taste. This variety is grown in sand, so the leaves can be gritty. Be sure to wash them thoroughly just before serving.

Bibb (sweet) has round, rippled, crisp leaves and a light, buttery flavor that makes them popular in both salads and sandwiches. These leaves can also be used as an edible “plate” or “dish” for tuna, chicken, or egg salad.

Four Sweet Onions That Can be Eaten Raw in Salads

They can:

Be eaten like an apple

Bruise easily and are perishable; refrigerate them ASAP.

Sweet onions are grown all over the South and West and are renowned for their high water and sugar content.

They have a slightly squat shape and thin, light-colored skins.

Avoid bruised ones; they’ll have blemishes and a strong odor.

The Four Most Common:

Texas 1015s are named for the date they’re planted-on October 15th.

Sweet Imperials-These are California onions (more onions grown here than any other state!)

Maui Sweets are grown in Hawaii and are available year-round. They taste similar to a crisp, sweet apple!

Vidalia-Grown in 20 counties surrounding the town of Vidalia, Georgia, they’re America’s best-known onion.

Three Healthy Vegetables and Nut-Based Oils for Salads…..and Two Herbs

Olive oil

Walnut oil

Peanut oil

The Herbs:

Chives

Parsley

Two Quick and Easy Salad Dressing Recipes for All Summer Salads

One’s creamy, one’s light, and can be used to make hot and cold dishes, like hot pasta or potato salad or fresh, tangy cole slaw. Both are also low in fat and sodium.

First, the Creamy Celery Dressing:

Ingredients

One-half Tbs. vinegar

One-half tsp. powdered mustard

One-fourth tsp. celery seed

One-half cup of light mayonnaise

One-fourth cup of reduced low-fat sour cream

In a bowl, whisk the first 3 ingredients together until the mustard dissolves.

Stir in the mayonnaise and sour cream.

Let sit for 10 minutes to bring out flavors.

Pour over pasta, potatoes, or cabbage assortment and stir to coat.

Store in refrigerator.

Makes 8 servings

And here’s the Light Vinaigrette:

Ingredients

3 Tbs. red wine vinegar

2 tsp. Dijon mustard

1 tsp. garlic, minced

6 Tbs. reduced-fat chicken broth

One-fourth olive oil

In a bowl, whisk together vinegar, mustard, garlic, and broth.

Add salt and pepper.

Gradually add olive oil, whisking constantly.

Toss with pasta, potatoes, or salad.

Can also be used as a marinade for fish, chicken, or meat.

You can also add one or more of the following in either one of the dressings:

Chopped scallions

Jicama slices

Chopped celery

Chopped bacon

Chopped bell peppers

Chopped dried fruit

Mustard seeds

Fresh herbs

Chopped fresh chives

Raisins

Roasted garlic cloves

Chopped pecans

Toasted sunflower seeds