Simple salad, built on a base of leafy greens such as lettuce, kale, arugula, or spinach.

Vegetable salads without leafy greens. May be creamy (potato salad or coleslaw) or vinegar-based (tomato or bean salad).

Based around a protein-heavy ingredient like chicken salad or tuna salad.

Based around starchy ingredients like pasta, grains, beans, or legumes.

Wash leafy greens thoroughly, especially if not pre-washed. Fill a sink or large bowl with water and gently swish them to release sand and grit .

Make sure the leafy greens are completely dry to avoid soggy, soft leaves. Use paper towels or a salad spinner. This is key for a crunchy, crisp leafy salad.

Cut or tear produce and leafy greens into desired size. Ideally leafy greens and other veggies should be bite-sized.

Gently toss vegetables in a very large mixing bowl. A large bowl helps to avoid compressing the air out so you achieve a light, airy salad.

If you're not sure about the best dressing, use this general rule of thumb - match the weight of your salad dressing to the robustness of your greens.

Adjust taste if necessary, by adding salt and pepper. Add any other mix-ins, such as nuts and cheese.