The popularity of mesclun mixes has brought an explosion of salad variety to even the most average supermarket. But these greens do far more than replace the familiar iceberg. Each has its own distinct flavor -- and almost all can stand up to new uses on the grill, on the stove, or in the blender. We broke down the healthiest salad leaves, highlighting what sets them apart as well as the best ways to enjoy them. So don't be afraid to go green.

1. Dandelion
What: Gardeners deem dandelion a "weed"-and this medicinal herb has been called worse. In France, it goes by the nickname pissenlit (roughly translated to piss-a-bed) thanks to its mild diuretic properties.

Why: Dandelion is rich in vitamins C and K and beta-carotene, and it's a good source of calcium and iron. It's also traditionally known as a liver tonic.

How: Use the leaves to spice up a salad, or let the dandelion stand alone topped with goat cheese and toasted hazelnuts. Blanch older, bigger leaves for 30 seconds in boiling water to tame the bitterness.

2. Watercress
What: Native to the Mediterranean, arugula's peppery leaves are now a familiar green throughout the West. (In Great Britain, they call it "rocket.") The young leaves -- under 3 inches in length -- have the kick cooks love without the bitterness of the mature plant.

Why: Young arugula is sometimes used to create cough medicine, and it stands out as a good source of beta-carotene and potassium, the latter of which may help to reduce high blood pressure.

How: Instead of basil, pulse arugula in a food processor with olive oil, Parmesan, and pine nuts for a spicy pesto.