Instructions: Arugula - AKA "rocket". Peppery arugula mixes well with milder greens.

Small leaves are mildest; larger ones, sharper.

Belgian Endive - These delicate, white, spear-shaped leaves with yellowish tips really stand out in a bowl of
*greens*. Their slightly bitter flavor is best combined with other greens.

Bibb Lettuce - These small, tender, crinkled leaves are delicately flavored. Tossing them with other greens brings out their understated taste and texture.

Curly Endive - Often called "chicory", the frilly, dark green outer leaves are bitter; the pale green inner leaves, sweet. Mix with any greens.

Mache - These tender, velvety leave offer a sweet, nutty flavor. Combine with either bitter or mild greens.

Red Leaf Lettuce - Long, ruffled, red tipped leaves contribute a milk, sweet taste, gentle texture, whether served alone or with zesty varieties.

Radicchio - Ruby-red or reddish-purple, these bitter leaves make a pretty contrast with
*green* greens. Theyre best with milder varieties.

Romaine - AKA "cos", romaine has large, long red or green leaves with a crunchy "rib" down the middle and a sweet taste. Great alone or in a mix.

Watercress - Small, round, delicate looking watercress leaves pack a peppery punch. Mix them with milder greens.

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