We pioneered packaged salad
No really, we did! In 1989 we were the very first to package and nationally distribute fresh-cut, ready-to-eat salad.
Know much about the leaves that go into your salads? Use this salad greens guide to find out which types of salads you might love, what they taste like and ideas for how to mix things up. We can’t wait to see what you’ll make of all this – after all, the options are endless!
Harvested from the top of beets, these dark leafy greens have a deep red stem.
A Chinese cabbage with great crunch. Its name comes from the Chinese word for soup spoon because of its shape. It looks like romaine on top and celery on the bottom.
A pale, leafy vegetable that’s available in many varieties.
A deep green leaf with large, thick stalks of many colors.
A very popular, refreshing, light green type of crisphead lettuce. Our founder, Bruce Church and three partners formed an ice company that supported a growing wave of packing and shipping fresh heads of lettuce across the country in ice-packed rail cars. As the train pulled into each stop, folks would call out excitedly, "the icebergs are coming! The icebergs are coming!" and the name stuck!
This is a beautiful, compact lettuce that combines the crispness of romaine and the taste of butter lettuce.
Lollo Rossa lettuce is a classic Italian lettuce. Its color varies from dark copper red to bright green.
This Japanese green is great raw, cooked or even pickled.
This chartreuse green is a staple in Southern U.S. cooking. The seeds are used to make the condiment mustard.
A beautiful type of butter lettuce with medium green leaves shaped like oak leaves.
A variety of chicory with dark red leaves. It’s often confused with red cabbage but it is much more tender and flavorful.
A lime green or red “oak leaf” shaped lettuce that forms tight rosettes and works well in mixed salads.
A deep green rosette of small, spoon-shaped leaves with tender stems.
Quinoa, lentils and chickpeas are perfect plant-based proteins to add to your mix.