If the taste of lettuce you think is not bright enough, try the less popular varieties. They are not only rich in nutrients (vitamins A and K, magnesium, potassium, folic acid and antioxidants), but also bring a pleasant variety in traditional summer dishes.

LETTUCE
The leaves of this salad a mild neutral taste, so lettuce is an ideal companion for fresh vegetables, fish or poultry. Add it to sandwiches, use pita instead (inside put sliced chicken or Turkey with beans and tomato sauce) or even prepare a creamy soup.

ROMANO

The taste of this salad shch perfectly revealed in combination with spicy yogurt dressings. It is Romano put in a classic Caesar salad, and also used in cooking burgers and mixed salads. If you want to try an unusual recipe, add green leaves to the soup: the taste will remind asparagus.

OAKLEAF LETTUCE

Rich in phytonutrients, which are essential for heart health. Add reddish leaves in salads with mushrooms, avocado and smoked salmon. Eat with croutons, garlic seasoning and chopped almonds. And here's the recipe for the perfect dressing for oakleaf salad: mix 3 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tbsp maple syrup, 1 tsp Dijon mustard.

ARUGULA

Rucola help to enhance the metabolism and contain more calcium and iron than any other green. Arugula is used in salads, pasta, risotto, pesto sauce. The recipe of the most delicious bruschetta: on toasted bread put the arugula leaves, halved, cleaned of skin and seeds of wine grapes and slices of goat cheese.