Step Away from the Romaine—Consumer Reports Recommends Ditching Romaine amid E. coli Outbreak

By: Devon O'Brien, Digital Food Editor

If you made a New Year's resolution to get healthy, exercise more and eat more greens—you'll want to read this.

After 58 cases of E. coli food poisoning have been reported in the United States and Canada since mid-November, The Public Health Agency of Canada along with the Canadian Food Inspection Agency and Health Canada's investigation of the outbreak identified romaine lettuce to be the source of the bacteria. Here in the U.S., the CDC found that the type of E. coli making people sick in both countries is closely related genetically, meaning the source of infection in the U.S. is likely the same. While the CDC's investigation is ongoing and they have not made a determination on the source of the outbreak, Consumer Reports recommends avoiding romaine lettuce until more information is released. But don't let that stomp out your salad-eating New Year's goals—here are eight leafy greens to eat instead this month.

Related: The One Formula You Need to Make an Incredible Healthy Salad

Green Leaf Lettuce

Pictured recipe: Mixed Green Salad with Pomegranate, Dates & Bacon

It might not be as crunchy as romaine, but it's the closest thing you've got right now. Plus, it's just as delicious and nutritious.

Cabbage

Pictured recipe: Red Cabbage Salad with Blue Cheese & Maple-Glazed Walnuts

If it's crunch you crave, reach for cabbage. It's even crunchier than romaine and is great in slaw, tossed in a mixed green salad, as a topper for tacos or even roasted in wedges.

Arugula

Pictured recipe: Grilled Chicken Taco Salad

This peppery green will take any salad up a notch. After trying it once, you may just make it a regular staple in your salad repertoire.

Spinach

Pictured recipe: Warm Pear & Spinach Salad with Maple-Bacon Vinaigrette

Spinach is much more tender than romaine, but also more versatile. Eat it fresh, cooked or even in a smoothie.

Escarole

Pictured recipe: Winter Salad with Halloumi "Croutons"

This typically cooked green mimics the texture of romaine nicely, though it is more bitter. Try it in a salad with roasted veggies to slightly wilt the leaves.

Baby Kale

Pictured recipe: Baby Kale Breakfast Salad with Quinoa & Strawberries

The young, early version of a superfood favorite is easier to eat in a salad than its mature counterpart.

Butter Lettuce

Pictured recipe: Spring Roll Salad

This ultra-tender lettuce is great in a salad or for making lettuce wraps.

Mixed Greens

Pictured recipe: Quinoa Chickpea Salad with Roasted Red Pepper Hummus Dressing

And, of course, you can never go wrong with an instant salad that has diverse flavors and textures from mixed greens.

If you'd rather just stay away from lettuce altogether, try one of these produce-packed salads for lettuce-haters.

Watch: How to Make an Incredible Healthy Salad