Instructions: Do you remember when a plate of chopped iceberg lettuce with a few thin limp slices of cucumber, a scrawny shaving of carrot, and a single slice of pink tomato was called a salad? Its not that long ago really.

The culinary world of salad greens has moved forward in leaps and bounds. The variety of fresh greens readily available these days is almost endless; we certainly neednt be limited any longer to just iceberg. (Granted it has taken some convincing on the part of my kids to make the switch.)

With all the prepackaged salad mixes on the market, its almost too easy to make a great salad. They are so easy to use that I sometimes forget that my salads can be even fresher and tastier when I purchase greens separately and mix them together myself.

When buying greens for a salad, choose a variety of tastes and textures. Some range from mild to sweet, while others are bitter, tart, or peppery. Some have textures that are crunchy, soft, crisp, or coarse. Think variety, color, texture, and taste and youll assemble an exciting salad.

Here are some of the characteristics of various lettuces and greens you can choose from when preparing your next salad:

Arugula: long, roundish leaves with a very peppery flavor.

Bibb: small heads with leaves that are tender and delicious.

Boston: (can also be called butter lettuce), pale green, round, loosely packed head with tender mild-flavored leaves.

Chicory: (can also be called curly endive), has feathery leaves that can be pale green, has a crisp texture and slightly bitter taste.

Endive: (also called Belgian endive), pale, long, narrow firm head and tightly packed leaves with a tangy flavor. Individual leaves can be cut in strips (a chiffonade) and added to salad or added whole.

Escarole: firm and rough textured, has curly outer leaves and a bitter taste.

Also good in soups or steamed.

French Sorrel: dark green leaves with a very tangy, almost citrus flavor. Not widely available.

Green leaf: large, loosely packed green leaves, mild flavored.

Lambs lettuce: (also known as mache), spoon-shaped leaves with a slightly nutty taste.

Mesclun greens: a mixture of delicate young greens, which often includes young red-leaf, radicchio, tat soi, frisee, chervil and mizuna lettuces.

Mizuna: Japanese green has a feathery leaf and mild peppery bite.

Raddiccio: red, round, smallish head, crisp, bitter leaves. Often added for color.

Red leaf: green from the center almost to the end, then turning dark red.

Mild flavored.

Romaine: long, narrow head with firm, crisp, dark-green to light-green leaves, that are sweet at the heart. Traditionally used in Caesar salads.

Spinach: dark green leaves that are flat or curly. Hearty flavor. (For ease of preparation I prefer to buy the prewashed, baby variety.)

Watercress: small, darkish green leaves, lots of edible stems. Peppery flavor.

Once you have purchased your greens and are ready to make your salad, follow these simple instructions:
First, wash your greens well to remove any traces of sand, bugs, or dirt.

Separate the leaves. Place them in a large bowl or sink filled with cold water.

Swish the greens around to loosen any dirt. If the greens are particularly dirty you may have to empty the water and swish around several times. Once dirt is removed, take greens out and either spread them on a dish towel or place them in a salad spinner. Before I owned a salad spinner, I would place my greens in a dish towel or cotton pillow case, gather up the ends and gently swing, releasing all the excess water.

Now that the greens are clean, they are ready for the salad bowl. Tear, do not cut them. Cut lettuce browns very easily. If you have leftover greens after youve made the salad, place them between paper towels in a sealable bag and store in the refrigerator.

There is nothing better suited to complement a meal then a simple mixed green salad, lightly coated with a homemade vinaigrette dressing.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.