Turning a salad into a meal requires creativity

? Making a salad medley that satisfies and yet leaves you feeling virtuous is easy. Start with the darkest possible green and add 3 or 4 ounces of lean protein, suggests Self magazine.

Protein is key to creating a meal-worthy salad because it’s filling, says Kathy McManus, registered dietitian and director of the nutrition department at Brigham and Women’s Hospital in Boston.

Keep your taste buds engaged with creative add-ins like:

  • Artichoke hearts. Contain vitamin C, folate, potassium, magnesium and fiber.
  • Baked plantain chips. Low-calorie and high in potassium and vitamin C.
  • Cauliflower. Blanch or saute in vegetable oil with a dash of curry powder for a nutritious topper.
  • Dried cranberries or cherries. Provide potassium and vitamin A.
  • Figs. One of the highest-fiber fruits.
  • Peas. Contain vitamins A and C, iron and potassium. Try wasabi-roasted peas for a spicy punch.
  • Pistachios. One of the highest-fiber nuts.
  • Pumpkin seeds. Contain protein, B vitamins, iron.
  • Water chestnuts. Some fiber, vitamin B, iron, potassium and zinc.