The key to a good salad is flavor and texture. Balance the spectrum of flavors: salty, sour, sweet and savory. The combinations of ingredients and components that you like create endless flavor profiles.

1. Greens. I like to use the freshest greens. A store-bought mix of greens can stand in when you’re in a pinch, but making your own mix is better. To make my favorite mix, I buy a head of red leaf, green leaf and romaine. I thoroughly wash and dry the lettuce and tear it into bite-size pieces. I then roll the lettuce mix in a paper towel and store in an airtight container or freezer bag. This will last in the refrigerator for about a week and can be the base for salads for the family.

2. Protein. Protein is not necessarily a key ingredient for a good salad, but I love making salads that serve as a main course and contain a balance of protein, carbohydrates and fat. Animal proteins and beans make excellent salad proteins. I love using leftover proteins from dinner to make the best salad lunch the following day. Some favorites of mine are grilled chicken, smoked turkey, salmon, steak, chickpeas, black beans and field peas.

3. Fat. Fat will add creaminess to the salad. It can come from the oil in the vinaigrette, a creamy mayonnaise-based dressing, cheese, nuts or avocado. My favorites are avocado, feta, parmesan, walnuts, olive oil and cashews.

4. Crunch. Crunchy things add texture to your salad. Crunch can come in the form of vegetables, pickles, nuts or condiments. My favorite crunchies to add are croutons, sesame sticks, toasted almonds, chopped bell pepper, peanuts, pumpkin seeds, celery and Asian rice cracker mix.

5. Sweetness. A subtle hint of honey in a vinaigrette or some fresh seasonal berries can add balance for the best salad. My favorite sweet additions are blueberries, strawberries, candied nuts and orange segments.

6. Fresh herbs. Fresh herbs can brighten up any dish, but especially salads. Chopped basil, mint, scallions, chives, dill and thyme are all delicious flavor additions.

7. Dressing.  Homemade dressing is so much better than store-bought. I like to always have a vinaigrette on hand in my refrigerator. I love the tartness they give to my salads. I also love creamy dressings. Use mayo or Greek yogurt as the base and add blue cheese, Parmesan or feta, and herbs and seasonings.

One important tip: Salt and pepper your salad. It will make all the difference!

½ cup apple cider vinegar

½ cup mild olive oil or avocado oil

1 Tbsp. Dijon mustard

1 tsp. honey

1 garlic clove, diced fine

1 tsp. Diamond Crystal kosher salt 

Add all the ingredients to a jar. Screw the lid on tightly and shake. 

Enjoy!