Butterhead Lettuces have loosely packed heads of soft, delicate leaves that have an almost melt-in-your mouth texture. Two popular examples are Bibb and Boston. Their tender leaves make a perfect foil for light dressings and vinaigrettes.

These lettuces often have crinkled leaves that do not form a heart. Some common types are green leaf lettuce, red leaf lettuce and Lollo Rosa. The beautiful leaves of the lettuces add a unique texture to green salads. They are best served with light dressings and vinaigrettes.

Escarole, endive and radicchio tend to have a slightly bitter taste that goes well with other strongly flavored ingredients. Try them with blue cheese, citrus fruits, nuts and warm dressings. They also combine well with other, sweeter greens like butterhead and leaf lettuces.

Arugula, sorrel, watercress, basil, chervil and parsley, just to name a few, will give salads that are high in flavour and beautiful to look at. You can combine them with other greens or use them on their own. Each herb has its own unique flavour that is sure to jazz up just about any salad.

These Japanese greens have feathery leaves that have a mild peppery bite. Their leaves give an attractive and flavourful addition to mixed green salads.

If using mustard greens for a salad, be sure to use the young leaves, as they have a hot and zesty bite. Try combining them with another, milder green, like red leaf lettuce, and then drizzle them with a lemony garlic-flavoured vinaigrette.

These are pre-made mixes that contain various types of baby lettuces and greens. One of the advantages of buying a mix is that you get a lot of flavour in a small package. Most mixes contain at least three different varieties, and some contain upwards of eight. They're great on their own with your favorite vinaigrette or dressing, or use them as a base for hearty ingredients like grilled chicken or warm polenta.