1. Leftover (or fresh) rice or grains. We're not talking one of our grain salads that are primarily couscous, spelt, farro, etc. with vegetables thrown in. This is a lettuce-heavy salad with some grains tossed in as an accompaniment, like in our Rice and Mixed Greens Salad with Dates, Cashews, and Chickpeas, above.
2. Beans. We had a very basic salad two nights ago--baby red-leaf lettuce, cherry tomatoes, chives, and some canned white beans--and the beans made all the difference. It was a side salad turned filling dinner once they were added. This Main Course Salad with Beans and Basil would be good, even without the grilled sausage.
3. Tuna! We've talked about tuna a lot this week, but it's a no-cook option that's quick and versatile.
4. A hard-boiled egg. Again, easy and versatile. We can't imagine many basic salads that wouldn't mesh well with an egg, and if you make a batch of hard-boiled eggs at the beginning of the week, you've got breakfast, snacks, and salad additions ready to go.
5. Leftover pasta. Joanna's Tortellini and Spring Vegetable Salad was beautiful--and made from scratch. But if you have some pasta, cheese-filled or other, left over from another meal, toss it with your lettuce, vegetables, and a vinaigrette.
6. Bread. How about a panzanella? You don't have to get too heavy handed with the bread, if you don't want to. Let the lettuce be the main ingredient, but toss in a few more hunks of bread than you would, say, if you were thinking croutons. We recommend toasting them lightly and tossing them separately with some vinaigrette, so they soften up a bit but still have some crunchy edges.
7. Olives. We find that olives are incredibly filling. They've got good fats and add some salty punch, too. This Orange, Olive, and Fennel Salad has become one of our favorites.
Nuts and cheese are always good, too, but we'll stop there. Your turn. What are your favorite things to throw into salad to make it more filling?
(Image: Elizabeth Passarella)