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Remember that one time that everyone was prepping for holiday meals, had a produce drawer full of romaine lettuce -and then the CDC told us to toss it all? Yeah, we do, too. And while we're confident we'll soon get the green light on one of our favorite greens, this is a grand opportunity to get acquainted with other alternatives. Lettuce begin!

endive
The curly variety is the one you want, with frizzy leaves that are crunchy, with a sweet/bitter contradiction that makes it a wonderful addition to an otherwise boring bowl.

kale
This Italian cuisine staple is nutrition packed - but it can be a little bitter. Remove the tough ribs on each leaf, then give it a little "me time" massage with a splash of lemon juice and olive oil before topping it with a creamy dressing.

butter lettuce
Tender, light "buttery" leaves are sweet, smooth and splendidly sized for a burger topping. This lettuce is also a great "get kids to eat more salad" green.

arugula
Arugula's delicate leaves are deceptive; this salad star's spicy, mustardy flavor is strong, earthy and delicious. These pretty leaves balance beautifully with sweet additions like cranberries and pungent soft cheeses.

Don't Leaf Home without It
Marston's San Pasqual Salad Dressing
This is the dressing that started it all. In 1987, Sally and Otis Marston opened the doors to Marston's, the charming craftsman cottage breakfast and lunch restaurant in Pasadena. With a change of ownership, Chef-Owner Jim McCardy committed himself to the same high-quality food and service - and brought the Marston's experience to Valencia. He also brought the by-then-famous Marston's San Pasqual dressing, which is sold by the bottle and by the case. It's all you need to achieve salad nirvana. Marston's Restaurant 253-9910