When creating a salad, the possibilities are infinite! There are just three very basic steps to follow:
- Start with a salad bowl sized to serve the number of people who will be eating the salad.
- Choose one or more items from the greens list below and toss in the bowl.
- Then pile on any number of items from the veggies and extras lists, and toss the salad!
The quantity of each item depends entirely on your taste. There are many many MANY more possibilities than I have listed here — these are just some of my favorites!
Here are some quick tips when creating salads:
- Greens need to be rinsed well and patted dry — a salad spinner is a real time-saver. Before or after rinsing, tear the greens into bite-size pieces or slice them into shreds with a knife.
- Dressing can be added and tossed with the salad if you plan to serve it immediately, or passed separately at the table.
- Salads are most flavorful when served cool or at room temperature, and are delicious served with a slice of crusty bread to soak up extra dressing.
Start with greens
- Spinach (flat leaf or baby spinach)
- Mixed field greens (often called “mesclun mix” or “spring mix”)
- Romaine lettuce
- Red or green leaf lettuce
- Butter lettuce
- Iceberg lettuce
- Cabbage (green, red, or Napa)
- Arugula
- Radicchio, endive, or other bitter greens
- Kale
Then add veggies
- Diced avocado
- Sliced radishes
- Cherry tomatoes
- Diced tomatoes
- Sliced red, yellow, or white onions
- Sliced green onions
- Sliced mushrooms
- Thinly sliced or shredded carrots
- Sliced cucumbers
- Sliced zucchini
- Broccoli florets
- Cauliflower florets
- Sliced celery
- Chopped fresh cilantro
- Bell pepper, any color
- Sugar snap peas
- Corn
And add extras, too!
- Cooked chilled pasta shapes
- Diced cooked potatoes
- Chopped hard-boiled eggs
- Kalamata or green olives
- Drained sun-dried tomatoes
- Leftover salmon, chicken, or turkey, diced
- Drained canned albacore tuna
- Crumbled bacon
- Almonds, walnuts, or pecans
- Blue, feta, or goat cheese
- Parmesan cheese
- Canned drained white or black beans
- Canned drained chickpeas
- Tortilla chip pieces
- Mandarin orange sections
- Halved strawberries
- Sliced apples or pears
- Dried cranberries
- Croutons
- Dressing
Quick mix & match salad ideas
70s Retro Salad
Iceberg or green leaf lettuce, sliced red cabbage, shredded carrots, sliced radishes, cherry tomatoes, croutons, Thousand Island dressing on the side.
Spinach Pesto Pasta Salad
Mixed baby spinach and field greens, cooked shell pasta tossed with pesto, sliced red or yellow bell peppers, sliced red onion, grilled chicken, parmesan cheese, balsamic vinaigrette dressing.
Greek Salad
Romaine lettuce, sliced cucumbers, diced red onions, Kalamata olives, halved cherry tomatoes, feta cheese, Zesty Greek Vinaigrette.
Bright Summer Chicken Salad
Flat-leaf or baby spinach, sliced green onions, sliced strawberries, mandarin orange sections, shredded cooked chicken breast, honey-roasted pecans, Poppy Seed Dressing. Especially beautiful with edible flowers sprinkled on top.