Salad ideas!!!

I burned out on lettuce/greens. I now make chopped salads and change up the ingredients when I feel like it.

Lately it's been:

broccoli
radishes
jicama
celery
green and red cabbage
red and green peppers
canned sweet corn from Trader Joe's or Sprouts (these are delicious, not like the rest of can corn)
red onion
zucchini
english cucumber (I scrape out the seeds with a spoon)
real tomatoes that smell like real tomatoes
chick peas/garbanzos
peppercinis
Granny Smith apples
nuts and seeds

everything gets chopped into small cubes, or approximate
My dressing is anything that is 40 calories or less for 2 Tablespoons. I have an assortment and mix them up.
Trader Joe's: Cilantro; Champagne and Raspberry Vinaigrettes; Low-fat Balsamic (although I don't look for low-fat labels).
Newman's Own, Annie's; etc.
and then I mix in a little of what's below--
So my dressing could be a combo of dressing and
fresh lime juice
balsamic vinegar
rice vinegar
red wine vinegar
juice from pickle or pepperoni jar

Feta is good, and so is any protein source you like.
I'm going to try the mason jar salad idea that is going around the internet. I like the idea of putting the dressing in the bottom so you'd good to go.

I love a lot of chopped herbs to go with the greens (often just romaine, microgreens, and spinach) in my salad: parsley, cilantro, basil, and dill, in particular, along with the 'usual' salad veggies (cukes, radishes, peppers, carrots, tomatoes), and a garlicky oil/lemon/cider vinegar dressing.

Corn, black beans, tomatoes, red onions with fat free ranch dressing (I buy Wishbone) mixed with Franks hot sauce as the dressing then I sprinkle my salad with Chilli powder. SO-GOOD for a healthy Mexican flavor.

Shrimp Caesar salad with tomatoes and red onions. I use Marzetti Super Light Casear Dressing and sprinkle my salad with grated parm cheese. (I sometimes add black beans and avocado to this too for more nutrition) - I saute the shrimp sometimes that are covered in a bunch of spices for an extra kick)

I usually also add chopped up red and green peppers, celery, shredded carrots, cucumbers, chickpeas, ... basically any veggie I have/am in the mood food.

Also if I want croutons, I put about one serving (usually 6) in a bag and crush them a bit. It spreads out more of the crunch and flavor without going crazy by adding a heaping of croutons and adding tons of empty calories.

I got really burned out on salads, and right now I prefer just eating cut up veggies (with a little hummus, salsa or tzatziki as a dip), but when I do have a salad I usually add raisins, pepita seeds or chopped pecans or walnuts, a little cheese (I usually just chop up a string cheese), an ounce or two of chopped chicken or turkey, a couple slices of avacado, edamame. As long as I have tomato and avocado in my salad, I don't add any dressing. However, my salads are usually intended as a meal and wind up being around 300-400 calories.

I like fresh vegetable and fruit salad it keeps me full and healthy. This time I am going to try something different.with 6 medium red and golden beets, 8 cups mixed baby salad greens, fresh flat-leaf parsley leaves, white balsamic vinegar, kosher salt, black pepper, virgin olive oil, 2 ounces crumbled goat cheese, walnuts and water also.
Leave root and 1-inch stem on beets; scrub with a brush. Place beets and 1 cup water in a 13 x 9-inch glass or ceramic baking dish; cover tightly with foil. Bake at 375° for 1 hour and 30 minutes or until tender. Cool beets slightly. Trim off roots; rub off skins. Cut beets into wedges; cool completely.
Place greens and parsley in a large bowl; toss. Combine vinegar, salt, and pepper, stirring with a whisk. Gradually drizzle in oil, stirring constantly with a whisk. Drizzle dressing over greens mixture; toss gently. Arrange 1 cup salad on each of 8 plates; top evenly with beets. Top each serving with 1 tablespoon cheese and 1 1/2 teaspoons nuts.