Salads aren’t a diet food. They don’t exist solely for fitness junkies looking to eat slim after a calorie splurge on a Pumpkin Spice Latte. 

 

A good salad is easy, cheap, delicious and filling. Plus, it’s an efficient way to fit nearly the entire food pyramid in one bowl. 

 

The key to salads with variety is the initial investment in dressings and toppings. Once these are already in the fridge, vegetables and other ingredients are cheap. 

 

Best of all, a good salad manages to use whatever is in the refrigerator. Salad recipes are easily adapted. 

 

Having one or two missing ingredients isn’t the end of the world, and off-recipe additions are welcome. 

 

In order to keep room for variation based on availability, each salad recipe has a backbone, paired with a list of possible tasty additions and a “splurge ingredient” for pay day. 

 

 

Beware: this salad is seriously addictive. It’s salty but still fresh. As is illustrated by the long “tasty additions” section, there are lots of variations. Go ahead and empty out the leftover burrito from last night over the top. The possibilities are endless. 

 

The backbone:

 

One large handful of greens (iceberg lettuce, romaine, spinach or a combination)

One medium tomato, diced

1/2 red or green bell pepper, diced

5 sprigs of cilantro, de-stemmed and torn

1/4 cup of shredded cheese

Drizzle of ranch dressing

Drizzle of chipotle hot sauce

One handful of tortilla chips, crushed over the top

 

Tasty additions: 

 

1/4 of a cucumber, diced

1 green onion stalk, chopped

1/2 of an avocado, diced

8-ounce can of black beans

1 ear of corn, cooked or raw

1 dollop of sour cream

1 jalapeno

 

Splurge ingredient: 

 

1 cup of ground beef, seasoned with taco mix

 

 

No judgment. It’s perfectly acceptable to order three slices of pancetta at the deli counter solely for this recipe. With the pancetta, this concoction becomes Italian caprice with a salty kick. Though visibly a small portion, this salad is surprisingly filling.

 

The backbone:

One large tomato, diced

1/4 of a cucumber, diced

2 sticks of mozzarella string cheese, chopped

5 leaves of basil, chopped

Drizzle of blush wine vinaigrette

Salt and pepper to taste

 

Tasty additions:

1 green onion stalk, chopped 

1 avocado, diced

Handful of croutons

 

Splurge ingredient:

3 slices of pancetta, diced

 

 

So named because it can take on nearly any flavor desired. However, the balsamic dressing and the peach pair for a complex, sweet-and-tangy flavor. With this in mind, the additions are highly recommended. 

 

The backbone:

 

1 cup of penne pasta, cooked, dressed in 1 tablespoon of olive oil and cooled

2 sticks of mozzarella string cheese, chopped

1/4 pound of cherry tomatoes, halved

Drizzle of a light balsamic vinaigrette 

Dash of salt and pepper

 

Tasty additions:

 

1 green onion stalk, chopped

1/2 yellow bell pepper, diced

2 tablespoons of cilantro, torn

1 firm peach, diced

 

Splurge ingredient:

 

1 grilled chicken breast