salads - how do you make them interesting?

Extras and tasty dressings are the best way! Just make sure you are logging everything you put on your salad, because calories can add up FAST, especially dressings, dairy, and meats.

For example, I'm currently eating a salad for lunch that has a small amount of spicy sausage (similar to summer sausage, was part of a gift basket i received), 1 oz feta cheese, half an orange bell pepper, and kraft roasted red pepper italian (my FAVORITE dressing and low cal/fat as far as dressings go!)

A few other options:
Southwest! Add grilled chicken, black beans, corn, peppers, with salsa or taco sauce as your dressing

Fruit! Add berries, grapes, pineapple, mandarin orange slices, dried cranberries, etc., toss in a small amount of nuts with raspberry vinaigrette or some type of lemon dressing

I like to do a 'salad bar' at home type thing.

I'll pre-cut bell peppers, onions, carrots, cucumbers, tomatoes, & broccoli and defrost some frozen peas and/or edamame. Then I just build to my heart's content.

Also, fancy up your lettuces! Bibb/Butter lettuce is really tasty and 'meaty', and Romaine is good too. I also like to mix spinach in sometimes.

My dressing of choice is simple - drizzle of olive oil and aged balsamic vinegar.

ok, I admit I had to look up peperoncini (is it just me?). Thanks for the salad tip and enriching my word power today . :happy:


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a tablespoon of crispy onions and sliced mushrooms. the mushrooms really make me feel like im eating something almost meaty and the onions make me feel like im eating something that isnt just a salad

i love putting avocado on mine. it adds a creaminess and then i don't even need a dressing.
oh how i love you avocado.. oh and if the salad is low-cal, then it makes a fuller heartier salad instead of using a meat.

I like to use different cheeses to mix mine up - my favorite is a really strong white cheddar, which makes me use WAY less dressing because it's so flavorful on it's own. 1 oz, of course I love avocado, pico de gallo, corn, peppers, onions, etc etc....that's my favorite kind of salad!

I put lots of veggies like cucumber, tomato, lettuce, bell pepper. I also add boiled egg(for protien) and McCormick salad toppers it has nuts and stuff and one serving is only like 35 cals not too bad for a little extra flavor.

bump, need ideas not enough time to log all of the information.. : )

1. Supplement with items from your local farmer's market. As the seasons change you will naturally have different ingredients coming in and out of availability.

2. Have a few dressing options so you don't get bored.

3. Add herbs!

4. Change up the protein - I like sardines

I've been making a taco salad a lot lately. It has avocado, chili beans, and crushed Kashi TLC Zesty Salsa pita chips. Sometimes I add a little bit of fat free italian dressing, but since I leave the juice on the beans it really doesn't need the dressing.

First, I don't use lettuce. It's boring. I uses cucumbers, onions, chic peas, peppers, tomatoes, tuna and then give them a twist. Asian with mandarin oranges, smoked almonds and Ginger Soy, or Mediterranean with olives goat cheese (less sodium than Feta) and sun-dried tomatoes. I also like avocados and tomato with cottage cheese.

My fav right now is spring mix with dried cranberries, feta cheese, walnuts, avocado and raspberry vinaigrette.

Chicken, hummus, tuna, alfalfa sprouts, and avocado are all good additions (not all together of course)

Can't claim these as my own but two of my favourite Brit chefs have come up with great ideas...

Jamie Oliver: Rainbow Salad

Simply grate several different root vegetables, pile of a plate and drizzle with a dressing made from olive oil, pesto and Greek yoghurt. I use my food processor for this and love varying mixtures of raw beetroot, carrot, red cabbage, white cabbage, courgette, sweet potato etc. So easy, just scrub, chop (leave skin on for extra fibre and nutrients) and bung in the processor with the grate setting on. Tip in a large dish for all the family to tuck into (comes out in stripes of rainbow colour). Put the leftovers in a sandwich box ready for lunch at work the next day - just chuck in a tin of tuna. Any leftovers the next day can be used as the basis for a vegetable soup.

Allegra McEvedy: Superfood Salad (Serves two)

200g broccoli, cut into bite-sized florets
120g peas, fresh or frozen
100g cucumber, cut into slim batons
100g good-quality feta cheese, crumbled
20g alfalfa
20g toasted seeds (we use sesame, sunflower, flax and pumpkin)
50g avocado, cut into pieces
30g quinoa, Fairtrade if possible
Small handful flat-leaf parsley, rough chopped
Small handful mint, rough chopped
2 dessert spoons lemon juice
4 dessert spoons extra virgin olive oil

1. Put the quinoa in a small pan. Cover with cold water plus about an inch then let it gently simmer until the water's gone - about 15 minutes. Spread it on a tray to cool to room temperature.

2. Put an inch of hot water into a saucepan with a pinch of salt and cover it. Once boiling, drop in the broccoli and peas and put the lid back on. Drain after three minutes and run the veg under cold water to take all the heat out and keep them good and green.

3. Now build your salad in layers, starting with the first ingredient on the list and ending up with the dressing (but only dress it just before you eat it).

Yum yum yum!

I usually put cheese, carrots, or tuna in my salads. Tuna in water is soooo flavorful! If you leave just a bit (about 1/4) of the "juice" in the can or packet then it kinda replaces some of the dressing with tons of flavor. It helps me to use less dressing.

Other times I put in some Lemon Pepper Chicken. It is so easy to make. I just dice up chicken breast about the size of dice. With a tbsp of olive oil and a few big squirts of lemon juice in frying pan, I cook the chicken long enough to cook through, but not fry it. While you're cooking or afterwards dust the chicken with lemon pepper. Its a quick fix and a nice change for salads.

I've also used spiced ground turkey. I cook ground turkey with a bunch of spices (whatever you like) and some crushed red pepper. It gives the salad a lot of flavor with some kick because of the red pepper. Super yummy!

Then there is always all the veggies you can stand. I usually like to add corn, tomatoes, or onions in my salad. You could try putting in red or kidney beans...or any other bean you like. Just don't go overboard with the beans, they're packed with carbs, but still good for you.

Today I realized the Planters Nut-rician digestive health mix is really good on a salad! it has almonds, pistachios, craisins, dried cherries and granola.
I do make a dressing, a olive oil and rice rine vinegar with orange juice and dijon mustard.
Other salads that I love-pear with gorganzola, shrimp with coconut, i also like avocado and pecan with a poppyseed dressing but you have to be careful, it can have a lot of fat calories, if that is something you are trying to watch, mandarin and almond is good too.