(Source: http://www.realage.com/ct/eat-smart/food-and-nutrition/tip/6681)
Salad is pretty healthful to start with, to be sure. But not all salads are created equal. (Case in point: iceberg lettuce with ranch dressing. Wimpy!) So follow these five simple steps for making sure you up the antioxidant ante for all your garden greens:
1. Dress for Success
Dress your salad with an olive oil-based dressing. This good fat helps you absorb the nutrients in the salad. Mix the oil with apple or wine vinegars for extra antioxidants.
2. Herb It Up
Lemon balm and marjoram can increase a salad’s antioxidant capacity by 150–200 percent! You can sprinkle cumin, fresh ginger, and thyme on your salad, too.
3. Vary Your Veggies
Artichokes, beetroot, broccoli, garlic, leeks, radishes, spinach, and onions were the chart-topping antioxidant-rich veggies in a recent study -- though they’re not everyone’s favorites.
4. Branch Out . . ..
. . with new leaves. Some colorful red chicory or purple cabbage, for example, will add crunch to your salad -- as well as extra antioxidants.
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