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Salad Greens

So Many Possibilities for Your Salad!

Spectacular salads can be crafted all year long using Michigan-grown ingredients. Many Michigan farmers use passive solar-heated structures called hoophouses to grow and harvest salad greens even through the coldest winter months. This season's guide features recipe pages that help you design your salad and create dressing from scrach! The mix-and-match possibilities are endless!
Adding seasonal salad greens, especially dark leafy varieties, to your menu gives salads a solid base that is rich in nutrients and flavor. Salad greens are vegetables harvested for their leaf and petiole, the stem portion of the leaf.  The 2009 Food Code states that “leafy greens” include iceberg lettuce, romaine lettuce, leaf lettuce, butter lettuce, baby leaf lettuce, escarole, endive, spring mix, spinach, cabbage, kale, arugula and chard. Asian leafy vegetables such as pac choi and tatsoi are also gaining popularity as salad greens in their baby leaf and microgreen forms.

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