— Maria Allen

I use all kinds of different, uh, lettuces really, depending on the, the salad that I'm making or what I want the mouth feel to be. Now, if you're looking for something just kind of like a classic, um, you know, doing like a romaine is probably, pardon me, a romaine or a butter lettuce or probably two of the kind of like most vanilla if you will. Um, but you know, I also like to add in different things like spinach and kale just for the nutrient value a lot. So I'll do baby kale, um, and spinach to be able to put into salads and mix those with other things. Throw in a little more peppery notes, I'll put in some arugula. Um, you know, and I'll like, I'll use all kinds of different greens to be able to add into salads and I'll chop up, you know, different cabbages and things like that too, just to be able to add some different variety to salads so they don't get too boring. Now from there I kind of build my salad as I want to, but um, you know, uh, like I'll put different beans on it or carrots or whatever. Um, but just think about the different crispness of the lettuces that you're going to be able to use. Um, and also what nutrients you're looking to get out of. If you're using something like an iceberg lettuce, you're not gonna get a lot of nutrients, but you're gonna get a little, like a crisp, you know, kind of crunch to it a little bit. Um, so maybe, maybe adding spinach or kale into that might be a good idea. So those are the ones that I typically use for salads. I typically stay away from like some of the harder ones like, um, like collards or rainbow Chards or Chards like that. I'll usually cook those instead of doing those in salads.