Did you know that we cannot absorb some of the most important nutrients in salad greens unless the dressing or the meal contains some type of fat? That's right, friends. Stay away from fat-free dressings as they limit your absorption of the fat-soluble vitamins found in greens. Soybean is the most common oil in commercial salad dressings and it takes almost seven times more soybean oil to get the same results as olive oil, which does the best job of making compounds bioavailable. From now on, keep it simple and healthy: make your own salad dressing using unfiltered extra virgin olive oil + garlic [crush to get all the healthy benefits of allicins] + organic apple cider vinegar + salt and pepper to taste.

This healthy tip was provided by Jo Robinson, author of Eating on the Wild Side. For more wild tips from Ms Robinson, stay tuned as Good Girl learns from Jo Robinson "a radical new way to select and prepare foods to reclaim the nutrients and flavor we've lost."

Nothing beats a bag of fresh picked mixed greens from Peace Haven Farm in Becket, MA. It's filled with wild greens, baby kale, 5 different lettuces, rutabaga leaves, mizuna flowers, arugula, pak choi, tatsoi, mustard greens, collard greens and spinach too! If you frequently eat green salads, you're likely to have higher blood levels of powerful antioxidants [vitamin C and E, folic acid, lycopene, and alpha- and beta-carotene] especially if you include raw vegetables. Tear your greens and double [even quadruple] their anti-oxidant power. For more helpful tips from Jo Robinson, New York Times Bestselling author of Eating on the Wild Side click here and scroll down to “12 Terrific Tips.” Enjoy!