Salad for me is time to pull "everything" out of the crisper and a lot from the fridge. "What's in your fridge?" = SALAD
Base: Some type(s) of greens: lettuces, spinach, cabbage
Veggies: any raw veggies you like:carrots, tomatoes, cucumber, broccoli, radishes, peppers, onions, snow peas, jicama, cauliflower
any cooked and chilled (or still hot) veggies you like:carrots, broccoli, cauliflower, onions, zuchinni, yellow squash, green beans, edamame, brussels sprouts, corn, peas, grilled or roasted veggie leftovers
Flavor-packed treats in small amounts: beets, nuts, fruit/dried fruit, olives, salsa, fresh herbs
Proteins (hot or cold): chicken, beef, beans, cheese, chili (with lower fat meats or TVP or just beans), tuna, fish
Whole grains: brown rice, ww pasta, barley,
Leftovers: It can be a good way to clean out your fridge of a little of this a little of that.
Dressing: Something low fat and tasty. Thinner oil based dressings go further than creamy mayo based dressings. However put a small amount of dressing on your salad and toss it or cut the salad up, distributing the dressing through the salad. You may find you don't need as much. Plus if there are lots of flavors already in the salad you may need less dressing or even
NO dressing. Try putting the dressing on the base (lettuce, spinach, cabbage) and tossing - then piling everything else on top. The blander greens get the dressing. The yummier toppings are fine just plain.