Think salad is boring? Then go beyond iceberg lettuce and take advantage of the wide assortment of salad greens available. Leaf lettuce, beet greens, and spinach are just the tip of the iceberg. Greens come in a variety of colors, textures, shapes and flavors.

Mesclun -  Many salad greens are harvested young so that the plants can grow new leaves throughout the season. These are called baby greens and are generally sweeter and more tender than the mature leaf. When mixed together, baby greens are sometimes labeled "mesclun," which in French means "mixture." While arugula, chervil, endive, and lettuce are the classic mesclun ingredients, anything goes nowadays. Mesclun can be simple or complicated, mild-tasting or zesty. Edible flowers, such as nasturtiums or violets, may be included for added color.

Mizuna is a unique mustard green of Japanese origin that has pencil-thin white stalks and deeply cut, fringed leaves. Its mild flavor is perfect for salads and light cooking.

Tatsoi has small dark, spoon-shaped "black-green" leaves that are mild enough for salads as well as stir-fry.

Arugula or rocket adds bluegreen, lobbed leaves and a peppery taste to salads. Its flavor can be quite strong; sometimes it is listed as an herb.

Boston or Bibb is a delicious head lettuce with a softer and more buttery texture than iceberg. Its loose, succulent, almost oily leaves are green or brown-red on the outside, creamy white on the inside.

Leaf Lettuce is sold either as a loose head or as young leaves in a mesclun mix. The leaves may be waxy with curly margins, or flat and deeply lobed like an oak leaf, or even frilly. These come in red and green.

Romaine was supposedly popular with the Romans, and hence the name. The loose, upright heads, which can be either green or red, have thick, elongated leaves with heavy stiff midribs. This is the lettuce used in Caesar salads.

Spinach was Popeye's favorite green and is great cooked or fresh. Its mild-flavored dark green leaves may be smooth or deeply grooved, depending on the variety.

Watercress is a popular salad green with dark green small leaves and a peppery taste.

Selection Tips

Look for greens that look crisp with a fresh green color. If buying head lettuce, select one that seems light for its size because it will store longer.

Storage

Keep greens in a plastic bag in the refrigerator until ready to use. Wash well before serving; dry quickly to maintain crispness.

Nutrition

Green leafy vegetables are rich in antioxidants-the carotenoids, including beta-carotene and lutein, and, of course, vitamin C. The darker the leaves, the more vitamins. A one-cup serving (raw) has only about 10 calories. Many greens, such as spinach, kale and collards, are known for their mineral content, especially iron, calcium, and magnesium, as well as for their folate, riboflavin and

vitamin K.