Note: If you want to use my Salad dressing mix on your salad, you'll have to make that first.

Base of salad is a heathy mixture of lettuce (Iceberg is low nutrition, go for Romaine or spring salad mixes); spinach; any greens you have on hand such as Mustard Greens, Kale, Chard; all torn into bite-size pieces.

Extras such as tomato chunks, cucumber, avocado, carrots, peppers, radishes, sprouts, green onions, leftover cooked or raw veggies such as zucchini, yellow squash, asparagus, green beans, brussels sprouts; corn; any other beans or veggies; chow mein noodles; nuts such as almonds, cashews or pinion; sunflower seeds.

A protein if you're so inclined, such as leftover cooked meats; fish such as salmon, tuna, shrimp; hard-boiled eggs; cut up cold-cuts. If you're vegan, tofu works.

Cheese if you want: chopped or shredded cheddar or feta are great; freshly grated parmesan is hard to beat as well.

Croutons if available, or make your own: Sauté stale bread in a butter/olive oil mixture. Add salt, pepper & garlic. Cook until crisp. If you have some Chinese noodles, these are great too.

Herbs are a great addition. If you have scraps of dill, parsley, oregano, thyme etc., chop & throw them in.

Get Creative! If there's anything else in the fridge that is a leftover and you like it, it may just work out fine in your big salad.