Salads are at their best in the summer months. While we eat them year-round, flavors are at their peak during the summer when greens and other salad ingredients come fresh from the garden to the table.
A variety of fresh greens are the basis of any leafy salad. Mild greens such as baby spinach, romaine, iceberg, butter lettuce and red and green leaf lettuce can be complemented by “strong” greens like arugula, watercress, radicchio and curly endive. Flavors can be sweet, spicy, bitter or tangy. Topping a salad with fresh herbs such as basil, mint, parsley, cilantro, dill, can also add a nice burst of flavor. Add protein—tofu, eggs, nuts, seafood, chicken—and you have a complete, balanced meal!
Perfect for summer salads, the crispness of romaine works well in a traditional Caesar, finely sliced in a chopped salad or as part of a summer taco bar.
These delicate and nutritious green leaves are delicious sautéed in olive oil with a hint of lemon or fresh in a salad with a light dressing.
Also known as rocket, this spicy green is a delicious and healthy addition to any mixed salad and makes a wonderful pesto alternative to basil.
These luscious, colorful leaves are beautiful to behold and taste great in salads, on burgers off the grill, or rolled in wraps of all types.
At Haggen we believe in starting with the best greens we can find. Through our partnership with Farmer’s Own and growers such as Schol’s Organic Farm and Willie Greens Organic Farm, our stores support family farmers that produce some of the finest certified organic salad greens in the Pacific Northwest. From June to October you’ll find a wide range of salad greens appearing in the produce section as delicate and delicious lettuces are harvested and brought to market.