The most suitable vegetables for vegetable salads are: purple lettuce, iceberg lettuce, arugula, red endive, bitter chrysanthemum, loose leaf lettuce, spinach, beet, and watercress.

1. Arugula.

The unique taste of arugula is not directly related to its rich nutritional value. It is a direct source of vitamin A and vitamin K, but it lacks the nutritional value contained in other vegetables. In addition to being commonly used in salads, it can also be seen in hot soups, stews, risotto and other Italian dishes.

2. Red chicory.

Red chicory is a member of the chicory family. It also contains vitamin K, which can fully ensure your daily vitamin K intake.

3. Purple lettuce.

Although purple lettuce has a crisp texture, it tastes a bit bitter. It is characterized by its white stems and purple-red leaves. It is most commonly used in lettuce salads and contains vitamins A, C, E and folic acid.

4. Beet.

Both the roots and stems of beets can be used as a vegetable. It is good to make salads or drink the stems into vegetable juice.

5. Romaine lettuce.

Romaine lettuce is one of the main ingredients in Caesar salad. It looks like a long lettuce, has a warm and tender taste, has a certain amount of moisture, and contains minerals such as potassium, calcium, and phosphorus.

Salad introduction:

Salad is the transliteration of English Salad, and the Chinese character is written as "salad". The word Salad comes from the Latin word "Sal", which means salt. Salads originate from Western meals, also called salads. They mainly include fruit salads, vegetable salads, and other types of salads.

Vegetable salad is a very nutritious and healthy way of eating. Most of it does not need to be heated, which will maximize the various nutrients in the vegetables from being destroyed or lost.