BASE
“Try using two or three types of greens—layer romaine or spring mix with hearty kale or shredded Brussels sprouts,” says dietitian Blatner. We love butter lettuce, spinach, arugula, watercress, coleslaw mix, radicchio, beet or mustard greens and Swiss chard.
CRUNCH
Texture makes a meal more satisfying, says Blatner, so sprinkle on crunchies like nuts (almonds, walnuts, pistachios, pecans, cashews, pine nuts, peanuts), seeds (sunflower seeds, pepitas, hemp seeds, sesame seeds), popcorn, multi-seed crackers, roasted chickpeas or whole-wheat pita chips.
TOPPINGS
All fruits and veggies are smart salad toppers, as are convenient frozen precooked grains like quinoa and brown rice. Have fun with soft and hard cheeses you can grate, slice or crumble. You’ll end up with a variety of nutrients, flavors and textures.
DRESSING
For more control over sodium,…