A fresh spin on salads for nurses


Anatomy of a Salad

Almost anything goes when it comes to creating a salad. You can add ingredients from every food group, mixing and matching for color and crunch and a zesty interplay of flavors. You’re limited only your imagination (…or maybe what’s leftover in your fridge or your wallet).

Start with whatever’s in season and locally sourced. Whether you shop at a farmers market or a supermarket chain, you’re likely to find a wide array of greens to choose among. Experiment! Try something new each time you toss. One caveat: When piling on ingredients, calories can add up–be aware, and practice portion control.

Salad Standbys
A lineup of the usual suspects:

  • Broccoli
  • Carrots
  • Cauliflower
  • Celery
  • Croutons
  • Cucumbers
  • Onions
  • Peppers
  • Tomatoes

Vary Your Veggies
In the raw, roasted or grilled

  • Artichoke
  • Asparagus
  • Beets
  • Brussels sprouts
  • Corn
  • Eggplant
  • Fennel
  • Hearts of palm
  • Jicama
  • Mushrooms
  • New potatoes
  • Peas
  • Radishes
  • Scallions
  • Squash
  • Sundried tomatoes
  • Zucchini

Sweet or Tart
Fruit adds flavor, texture and color

  • Apple
  • Avocado
  • Blueberries
  • Cantaloupe
  • Cranberries
  • Dates
  • Figs
  • Grapefruit
  • Grapes
  • Mango
  • Oranges
  • Pears
  • Pineapple
  • Pomegranate seeds
  • Raisins
  • Strawberries
  • Watermelon


Jeanne Kelley
Jeanne Kelley has written for Bon Appetit, Cooking Light, Prevention, Fitness and Los Angeles Times Magazine. She is the author of Blue Eggs and Yellow Tomatoes.

    Las 10 cosas más horripilantes que verás en un hospital

    Previous article

    How to break into research nursing

    Next article

    You may also like

    More in Scrubs