Here are some examples of ingredients that represent the five flavors that should be in a salad. Experiment with combining one or two elements from each flavor category, and also try to find a balance of textures within your choice of ingredients.

Bitter. Bitter greens like arugula, watercress, endive, frise, radicchio; blue cheese; thinly sliced red and green onions; walnuts.

Sour. Vinegar, fresh lime and lemon juice, grapefruit or blood orange segments, fresh goat cheese, buttermilk, yogurt.

Sweet. Roasted bell peppers, fresh corn, summer tomatoes, orange segments, blanched green beans, caramelized onions, dried cranberries, candied nuts.

Salty. Sea or kosher salt, capers or caper berries, olives, feta cheese, soy sauce.

Umami. Anchovies, crisp bacon, sauteed mushrooms, aged balsamic vinegar, Parmigiano-Reggiano, aged goat cheese.

Here are the textures to include:

Soft-creamy. Avocado, rich nut and vegetable oils, hard-cooked eggs, soft cheeses like fresh mozzarella.

Crisp-juicy. Romaine lettuce, cucumber, apple, fennel.

Toasty-crunchy. Croutons, toasted almonds, hazelnuts or pumpkin seeds.