Salads have come a long way. Once upon a time, they were merely appetizers-a combination of iceberg lettuce, tomato wedges, carrot slices, and maybe a few croutons, all doused with a salad dressing, like a creamy French, Russian, Thousand Island, or oily Italian. Today, salads are much more colorful, tasty, and substantial, often served as entrées unto themselves. With different salad greens such as mâche, mizuna, and escarole gaining mainstream acceptance, today's salads show great diversity and depth of flavors. You can fruits, nuts, and edible flowers to the greens, or those popular staples potato, tuna, chicken, and fruit.
For some more information on different salad greens, check out our visual guide to salad greens. And to learn how to make a vinaigrette, watch our technique video .
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Salad greens taste best soon after purchase, but sometimes they just have to wait-ideally, store them in their original packaging in the