I like to use non-traditional greens in my salads. Escarole is most commonly seen in soup or sauteed, but the inner, most tender leaves are perfect for salads. Parsley is also a great addition to the salad bowl. It has a great "green" flavor that adds a deep note to simple lettuce salads. It also has the benefit of longevity in the crisper drawer so there's always something green to add to your plate.

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