I eat salad ... probably 6-12 times a week.
In the fridge, I have a perpetual salad bowl. It normally contains chopped romaine and whatever was a good deal at the grocer(or in the garden). Right now it's broccoli, radishes, zucchini and carrots.
For my lunch for work tomorrow, I will take a tupperware box, start with the perpetual salad and add nuts and grape tomatoes. In the freezer, I have single serving sizes of beans and grains, I think I'll choose black beans and barley. The current salad dressing is fat free italian.
For supper, we will have fish, baked potatoes, the perpetual salad and a vegetable like green beans. I may or may not have a potato. I may or may not add to the salad.
I'm probably rambling and if you don't care for my substitutions, you can skip the next part.
romaine=iceberg=spinach=mixed greens etc or any combination of them
vegetable add ins=celery, sprouts, cauliflower, green beans, peppers etc
grains I have used=kamut, brown rice
beans= black beans, adzuki beans, chick peas
dressing= I'm not averse to full fat dressings, I just have to watch the fat content of my other foods, cottage cheese instead of dressing
nuts= walnuts, almonds
proteins= although I have been using beans lately, canned salmon, sardines or tuna, cottage cheese, left over chicken, beef, pork ...
I have added grapes, dried fruits and apple.
I have become sick to death of salads before, and I probably will again, but it never lasts for long. The variety is almost endless and delicious!
Measure, measure, measure ... a few add ins can make a big difference to the calorie count of a salad!