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Most people think of salads as either a dieter's purgatorial meal or as little more than a delivery system for vast amounts of ranch dressing. That's probably because most of us see salad most often in its worst form -- as a tired heap of iceberg lettuce and a few dry shreds of carrot and red cabbage. Banish the boring salad! Experiment with different greens, whip up some quick and exciting dressings, and you can create a variety of light and tasty meals perfect for these hot summer months. I’ll show you the basics of choosing greens, making simple dressings, and putting that knowledge together to make two of my favorite salads. choosing your greens iceberg lettuce | Iceberg lettuce is one of the sturdiest greens, which is probably why it's so commonly used in restaurant salads. Farm-fresh iceberg lettuce has a light sweet flavor, but the heads you pick up at the grocery store are often tasteless. Iceberg lettuce adds a nice juicy crunch to sandwiches, tacos, and burgers, but it has no place in my salads.
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