The Gourmet-O-Matic tm Salad Greens Substitution Guide
The venerable salad green standard, iceberg lettuce, has served well for decades. But to gourmet-up your salads, try using the following, alone or in combination.Amaranth
Arugula
Bok Choy
Butterhead Lettuces - e.g., Bibb, Boston
Cabbage - e.g., green, red, savoy
Chard
Chicory
Corn salad
Dandelion Greens
Endive
Escarole
Fennel
Frisee
Kale
Kohlrabi
Leaf Lettuce
Lollo Rosso
Mesclun
Napa
Oakleaf Lettuce
Orach
Parsley
Purslane
Radicchio
Romaine
Sorrel
Spinach
Tat Soi (aka Baby Bok Choy)
Watercress
Example - If you combine the greens, you can mix a mild green (e.g., Butterhead) with a tarter, bitterer green (e.g., Arugula).
Example - You can also add a crisper green for texture (e.g., cabbage) to the above.
Example - Mix a crisp green with a mild green and add another vegetable, e.g., radishes for bitter.
Example - Instead of green cabbage, use a milder more delicate green, e.g., napa, in a slaw.
Example - you are not limited to using salad greens for salads. Some of the greens, e.g., kale, can be cooked and served as vegetable side dishes, with or without a dressing or sauce.
The FitnessMed tm Guide To Healthy Eating contains sections on foods that can be eaten in literally unlimited quantities and still be part of a healthy eating program.
Refer to The Gourmet-O-Matic tm Side Dishes Page for the formula to create dressings. Dressing and sauce recipes can be found in The FitnessMed tm Guide To Healthy Eating.
The strategies used by The Gourmet-O-Matic tm can be found in Dr. Applebaum's meal strategy guide, The FitnessMed tm Guide To Healthy Eating. That book contains recipes for over 1 trillion (yes, with a "T") meal combinations.
All of Dr. Applebaum's books can be found here.