SPRING MIX & SPINACH 50/50 MIX SALAD

Spinach is a nutrient-dense leafy green rich in vitamins A, C, and K. It contains antioxidants like lutein and zeaxanthin that support eye health. Spinach is minimally processed and typically consumed raw or lightly cooked.

Kale is a nutrient-dense leafy green high in vitamins A, C, and K, supporting immune function and bone health. It contains antioxidants like quercetin and kaempferol, which have anti-inflammatory properties. Consumed raw or cooked, it provides significant nutritional benefits.

Green romaine lettuce is a low-calorie vegetable high in vitamins A and K. It provides dietary fiber, which aids in digestion. This lettuce is typically consumed raw, preserving its nutrient content.

Green leaf lettuce is a source of vitamins A and C, contributing to immune function and skin health. It is low in calories and high in water content, making it hydrating. Consumed raw, it retains its nutritional benefits.

Tango lettuce is a leafy green that offers vitamins A and K, supporting vision and bone health. It is typically consumed raw, maintaining its nutrient profile. The curly leaves add texture and visual appeal to salads.

Green oak lettuce is rich in vitamins A and K, essential for vision and blood clotting. It is a low-calorie food with a high water content, aiding in hydration. Consumed raw, it provides maximum nutritional benefits.

Lollo rossa lettuce is a colorful leafy green high in antioxidants and vitamins A and C. Its red pigmentation indicates the presence of anthocyanins, which have anti-inflammatory properties. Typically eaten raw, it enhances the nutritional value of salads.

Radicchio is a red leafy vegetable rich in vitamin K and antioxidants. Its bitter taste is due to intybin, which may aid digestion. Consumed raw or cooked, it adds flavor and nutrition to dishes.

Red romaine lettuce is high in vitamins A and K, supporting eye and bone health. The red pigmentation provides additional antioxidants. It is typically consumed raw, preserving its nutrient content.

Red leaf lettuce is a source of vitamins A and C, important for immune function and skin health. Its red color indicates the presence of anthocyanins, which have antioxidant effects. Consumed raw, it retains its nutritional benefits.

Red oak lettuce is rich in vitamins A and K, essential for vision and blood clotting. Its red hue suggests a high antioxidant content. Typically eaten raw, it enhances the nutritional profile of salads.

Mizuna is a leafy green high in vitamins A, C, and K, supporting immune function and bone health. It has a mild peppery flavor and is often used in salads. Consumed raw, it provides maximum nutritional benefits.

Arugula is a leafy green rich in vitamins A, C, and K, supporting vision, immune function, and bone health. It has a distinct peppery flavor and is often used in salads. Consumed raw, it retains its nutritional value.

Beet tops are rich in vitamins A and K, supporting eye and bone health. They contain antioxidants and are often used in salads or smoothies. Consumed raw or cooked, they provide nutritional benefits.

Butter lettuce is a soft, leafy green high in vitamins A and K, essential for vision and blood clotting. It is low in calories and high in water content, making it hydrating. Consumed raw, it retains its nutritional benefits.

Chard is a leafy green rich in vitamins A, C, and K, supporting immune function and bone health. It contains antioxidants and is often used in salads or cooked dishes. Consumed raw or cooked, it provides nutritional benefits.

Pak choi is a leafy green high in vitamins A, C, and K, supporting immune function and bone health. It is low in calories and high in water content, making it hydrating. Consumed raw or cooked, it retains its nutritional benefits.

Tatsoi is a leafy green rich in vitamins A, C, and K, supporting immune function and bone health. It has a mild mustard flavor and is often used in salads. Consumed raw, it provides maximum nutritional benefits.

Endive is a leafy vegetable high in vitamins A and K, supporting vision and bone health. It is low in calories and high in fiber, aiding in digestion. Consumed raw, it retains its nutritional benefits.

Frisee is a leafy green high in vitamins A and K, essential for vision and blood clotting. It is low in calories and high in water content, making it hydrating. Consumed raw, it retains its nutritional benefits.