Figure 4.
Sturdier "cooking" greens are often used in salads. Full-sized leaves of spinach, the mildest and most tender of these greens, can be used in salads, as well as baby spinach. Otherwise, only very young leaves such as baby beet and chard greens are appropriate in salads. From left to right, baby spinach, baby red Swiss chard, baby kale, baby broccoli rabe, baby carrot tops, and baby beet greens.