Simple Side Salad

Recipe for salads? (Not Really)

Before we go anywhere, let me be completely honest with you—this is not your typical recipe. There’s no “preheat your oven to 350” or “bring to a boil” happening here. In fact, this isn’t even a recipe at all. It’s more of a “guide to salad greatness” for those moments when your brain goes blank and you think, “I want a salad… but what do I put on it?”

Trust me, you’re not alone. I’ve had that same internal debate more times than I’d like to admit.

“Salads are Simple” —Or Are They?

Now, I know what you’re probably thinking:
“It’s just a salad. How hard can it be?”
And I totally get it. But let’s be real—salads can be deceptively tricky. You start off confident: “I’ll just make a quick side salad.” Next thing you know, you’re standing in front of the fridge with the door wide open, staring at a container of shredded carrots and half a cucumber, wondering what went wrong.

That’s the thing—salads seem simple, but they can leave you stumped. Sometimes you’re in the mood for one, but then hit a wall of indecision about what you even want on it. And that’s where this post comes in. I’m here to help you break through that salad fog and get inspired.

The Base Game: Lettuce & Greens

Let’s talk base. You’ve gotta start somewhere, right?

Most salads begin with lettuce. That’s the standard. But even that can feel like a decision you weren’t ready to make. Do you go with iceberg? Romaine? Maybe you’re feeling a little wild and want to use spinach. Or arugula. Or mixed spring greens with bits of baby chard that sound fancy even though you’re still eating it in pajama pants while watching Food Network reruns.

Let’s break it down:

Iceberg Lettuce – It gets a bad rap for being “just water,” but it’s crunchy and refreshing. And hey, it does have some vitamin K and A, plus fiber and a little potassium. It’s not totally empty calories—just… light.
Romaine – This one has more nutritional value and a nice crunch. It’s great for Caesar salads, taco salads, and basically anything that needs structure.
Spinach – It’s not even lettuce, but it’s a salad superstar. It’s soft, a little earthy, and packed with vitamins, iron, and magnesium. Bonus: it makes you feel healthy even if you top it with a gallon of ranch.
Mixed Greens – Fancy and Instagrammable, but don’t let that intimidate you. They’re usually a blend of lettuces and spinach with a peppery green or two tossed in.

If you’re worried about nutrition, go for spinach or romaine. If you just want crunch, iceberg’s your pal. If you’re me, you go by vibe.

What About Fruit Salad?

Okay, curveball time. Let’s talk fruit salad.

No lettuce. No dressing. Just a whole bowl of juicy, colorful, sweet goodness. In some situations—like a picnic or potluck—fruit salad is the hero you didn’t know you needed. Think about it. You’re out in the sun, you open a container of leafy greens and—wilted. Sad. Limp. Nobody wants that.

But fruit salad? It’s chill. Literally. It’s refreshing, sweet, and doesn’t ask for anything in return. Just toss together some strawberries, grapes, melon, blueberries—whatever fruit you have—and you’ve got a salad that won’t let you down.

No base required. Just fruit. That’s it. Doesn’t get easier than that.

Salad Fixings: AKA, the Fun Stuff

Now we get to the part where salads go from meh to yes please.

Let me let you in on a little secret: there are no rules. None. Zip. Zero. Salads are your canvas, and you’re the artist—so go wild.

Here’s some inspiration if your brain is still in nap mode:

Cheese – Cheddar, mozzarella, feta, parmesan. If it crumbles, melts, or shreds—it belongs on a salad.
Veggies – Tomatoes (grape, cherry, sliced, or wedged), cucumbers, shredded carrots, bell peppers, radishes, onions, avocado (yes, it’s a fruit, but we won’t get into that).
Extras – Croutons, seeds (sunflower, pumpkin), nuts (pecans, walnuts, sliced almonds), dried cranberries, olives, chickpeas, even tortilla strips. If you can sprinkle it, you can salad it.
Eggs – Hard-boiled, soft-boiled, chopped up like a protein fairy dropped in.

Sometimes I just look at what’s in my fridge and toss in whatever isn’t expired. You’d be surprised how well random things work together. Leftover taco toppings? Salad.

Meat Belongs on Salad (Yes, Really)

Some people still get weird about meat on salads like it’s breaking a rule or something. Well guess what? There are no salad police.

Throw some grilled chicken on there.
Crispy bacon? Absolutely.
Shrimp? Delicious.
Salmon? Fancy.
Tuna? Classic.
Salami or pepperoni? Bold, but do it.
Leftover steak? You’re now a gourmet chef.

If it’s already cooked and you can slice or crumble it—onto the salad it goes.

Wrap It Up—Literally

Here’s a game-changing idea: put your salad in a wrap.

If you’ve never had a Caesar salad wrap, you are missing out. It’s the same exact ingredients—romaine, chicken, parmesan, Caesar dressing—but in wrap form. You can do this with any salad. Leftover Greek salad? Wrap. Ranch and cheddar with grilled chicken? Wrap.

You’ve just turned your salad into a portable lunch masterpiece. You’re welcome.

Final Thoughts (AKA the Crouton on Top)

If you take anything away from this post, it’s this: salads are not boring.
They’re customizable, flexible, and honestly kind of exciting when you stop trying to follow some imaginary salad rulebook.

I once knew someone who put a sprinkle of salt on plain iceberg lettuce as a snack. And you know what? I respect it. Because as I’ve said over and over again—anything can be a salad if you believe in it (and maybe drizzle a little dressing on top).

So next time you find yourself craving a salad but totally blanking on what to put in it—just open that fridge, trust your gut, and go for it. Your next favorite combo might just be one random ingredient away.

Until Next Time…

Stay Saucy

Hailey 🍝

Pasta-tively Delicious