The days of iceberg lettuce-and-ranch, only-for-dieters salads have come to an end. Not only can salads be absolutely delicious, they can be a filling main entrée. From fruits to meats to veggies to nuts, you can put just about anything on a salad. They can be pretty creative and complex or simple and straightforward. And for those who are into the aesthetics of food (I am), salads can be downright beautiful, with splashes of bright colors (think tomatoes, raspberries, or bright cheeses) amidst the deep luscious greens and mahoganies of the leaves. Top them with curled, thin slices of radishes, carrots, or purple onions, bright whites of cheeses like feta and blue cheese, and dark browns of toasted nuts and you’ve got a masterpiece.

Some of my favorite salads are actually pretty simple. Try a mix of arugula and spinach with toasted pecans, cherry tomatoes, and cubed (small cubes) Colby cheese. Top it off with a bit of olive oil and squeezed fresh lemon. This is a terrific side salad. For another delicious combo, start with an organic spring mix, lightly toast some walnuts with a touch of sugar, and add red onions and some diced citrus. Top with garlic-infused vinaigrette.

For a heartier salad, add grilled chicken strips or shrimp or boiled eggs. Make your own combo. Don’t forget the avocado, mushrooms, peppers, flax, blueberries, grapefruit … The sky’s the limit. Now salad’s got a little something for everyone.