By Anatomy of a Salad
Almost anything goes when it comes to creating a salad. You can add ingredients from every food group, mixing and matching for color and crunch and a zesty interplay of flavors. You’re limited only your imagination (…or maybe what’s leftover in your fridge or your wallet).
Start with whatever’s in season and locally sourced. Whether you shop at a farmers market or a supermarket chain, you’re likely to find a wide array of greens to choose among. Experiment! Try something new each time you toss. One caveat: When piling on ingredients, calories can add up–be aware, and practice portion control.
Salad Standbys
A lineup of the usual suspects:
- Broccoli
- Carrots
- Cauliflower
- Celery
- Croutons
- Cucumbers
- Onions
- Peppers
- Tomatoes
Vary Your Veggies
In the raw, roasted or grilled
- Artichoke
- Asparagus
- Beets
- Brussels sprouts
- Corn
- Eggplant
- Fennel
- Hearts of palm
- Jicama
- Mushrooms
- New potatoes
- Peas
- Radishes
- Scallions
- Squash
- Sundried tomatoes
- Zucchini
Sweet or Tart
Fruit adds flavor, texture and color
- Apple
- Avocado
- Blueberries
- Cantaloupe
- Cranberries
- Dates
- Figs
- Grapefruit
- Grapes
- Mango
- Oranges
- Pears
- Pineapple
- Pomegranate seeds
- Raisins
- Strawberries
- Watermelon
