Arugula

Usually purchased mixed with other salad greens, but can be purchased in bunches. Great to add to a salad that needs a little “zing.”

Belgian Endive

Often used to make hors d'oeuvres. Adds a nice crunchiness to salads. Can be braised for a side dish.

Butter

Good texture makes this a fine substitute for Greenleaf or Iceberg lettuce in salads and sandwiches.

Greenleaf

Ruffled leaves on a loose stalk, adds color to salads and sandwiches.

Iceberg

Prized for its crunchiness in salads and sandwiches, but lacking in taste and nutrients.

Oakleaf

Crisp stems and tender leaves give salads an added crunch, and red to green leaves add color.

Radiccio

With its beautiful coloring and slightly bitter flavor, radicchio is wonderful when combined with other salad greens.  You can also use the leaves as a base for hors d'oeuvres, or sauté them for a side dish.

Redleaf

Ruffled leaves on a loose stalk, adds color to salads and sandwiches. Green leaf lettuce can be substituted.

Romaine

Romaine combines good flavor and crunch, plus it has a decent shelf life in the refrigerator.  It's the preferred green for Caesar salad.  Green romaine is the most common variety, but you can sometimes find red romaine, which is more tender.

Stem

This is a kind of lettuce that's grown for its stalk, which can be peeled, sliced, and stir-fried.  Look for it in the Asian produce section.