Choose at least one, or as many as you want:

Greens:

• Use tender lettuce leaves and greens, like spinach, Bibb or little gem for delicate salads.
• Spicy or bitter greens, like arugula, dandelion greens, or chicory for bossy vinaigrettes.
• Sturdy greens, like thinly sliced kale, for marinated and massaged salads.

Raw: Use a vegetable peeler to make fibrous veggies more palatable. 

• For crunchy vegetables, like kohlrabi, chop them into bite-size pieces and add them.
• For usually-cooked vegetables like beets and squash, slice thinly or grate them.

Pickled: A bit of fermented veg adds flavour in a big way.

Without a dressing, your salad is just a bowl of vegetables.

Vinaigrette: A classic vinaigrette is made with fat and acid. Traditionally it is olive oil and vinegar or lemon juice. But you can add warm bacon fat or experiment with various kinds of vinegar or citrus juices.

Thick and Creamy: Hearty salads with big flavours go well with creamy, rich dressings like ranch or buttermilk.

Choose at least one or more

• Seeds: Pumpkin seeds, sesame seeds, flax seeds, sunflower seeds, and hemp seeds.
• Nuts: Toast them first to bring out their flavour, and chop them for easier bites.
• Croutons: Use any old loaf you have on hand.
• Savoury Granola: Cayenne and fennel make it savoury.

Choose as many as you want.

• Fresh herbs such as mint, parsley, cilantro, and basil. They work better with lighter vinaigrettes.
• Fruit: Avocado, dried fruit like raisins, cranberries or dehydrated apple.
• A little protein: Cold leftover roasted chicken, hot and crispy ground lamb, poached eggs, any cheese.
• Grains & Carbs: Bulk up the salad with a small addition of cooked grains, like quinoa, bulgur, couscous, barley, farro, wheat berries, etc.