15 Ways To Upgrade Bagged Salad

While bagged salads provide a convenient mix of vegetables and toppings, they can sometimes fall short in the protein department. Adding protein-rich ingredients is crucial because they provide a feeling of fullness that you may not get from vegetables alone. Beyond that, tossing in protein also elevates the salad's taste, texture, and nutritional value. 

Consider grilled chicken or turkey breast as a protein source, not just for their lean protein content but also for the savory, smoky notes they add to a salad. Similarly, canned tuna or salmon are also popular choices, offering not only protein but also a boost of omega-3 fatty acids and a rich umami flavor. Similarly, for adding creamy texture and savory taste, hard-boiled eggs can be a perfect choice.

Plant-based protein options such as chickpeas, tofu, and black beans are also excellent additions. These ingredients not only deliver a protein punch but also bring along a good dose of fiber, aiding in digestion and providing satiety.

Whole grains are essential components of a healthy diet, and they can elevate a salad to new heights. These dietary building blocks are great sources of fiber, which is essential for your digestive health and can help keep you feeling full and satisfied after a meal. They are also packed with various vitamins and minerals, making them a nutritious addition to any salad.

Whole grains come in a variety of options, each with its own unique benefits and flavors. Quinoa, for example, is not only nutrient-dense but also considered a nearly complete source of protein because it contains all nine of the essential amino acids. Its light and fluffy texture and mild flavor also pair well with a wide range of salad ingredients. Brown rice is another popular whole grain known for its superior nutrient profile; it also boasts a chewy texture and slightly nutty flavor. Other notable options include farro, buckwheat and barley, each offering its own set of nutritional benefits and adding interesting textures and flavors to salads. Experiment with them all until you find your favorite.

Fats often get a bad rap, leading many people to avoid consuming them. However, not all fats are created equal. In fact, healthy fats, such as unsaturated fats and omega-3 fatty acids, are important sources of energy that help you feel full for longer periods of time. Additionally, fats help you absorb vitamins that are present in your other salad ingredients, such as vitamins A, D, E, and K.

Avocado is a popular and delicious choice to add healthy fats to your bagged salad. It contributes a rich, creamy texture and a mild nutty flavor. It's also packed with heart-healthy fats, fiber, and vitamins. For a simpler option, you can use olive oil to make a vinaigrette dressing or drizzle it directly over the salad. Besides being a source of healthy fats, olive oil is rich in vitamin E and other antioxidant compounds that can help prevent heart disease and promote brain function. Nuts and seeds are also excellent sources of healthy fats that also add crunch and flavor to your salad.

A few fresh herbs go a long way when it comes to elevating your salads. Adding a handful of these aromatic plants can transform a simple bagged salad into a flavorful and visually appealing dish. Although fresh herbs are often viewed as mere seasonings or garnishes, they're actually packed with nutrients such as vitamins, minerals, and antioxidants, and should be treated as serious ingredients in their own right.

Consider adding a handful of chopped parsley for herbaceous flavor. Or, for a zesty, citrusy kick, try cilantro, which pairs well with Mexican and Asian-inspired salads. Basil is another versatile herb that can add a sweet and summery twist to your salad. Whichever you choose, fresh herbs can take your salad from bland to bold in an instant, with vibrant flavors that complement a wide range of ingredients.

Incorporating fresh herbs into your bagged salad is also easy and requires minimal effort. Simply wash and chop the herbs of your choice, then toss them with your salad ingredients. You can also use fresh herbs to make a simple dressing or vinaigrette, adding even more flavor and freshness to your salad.

Eating a bagged salad doesn't mean you can't eat the rainbow. Color cues play an important role in our perception of food — in fact, the appearance of food is often just as important as its taste. For instance, bright, vivid colors signal freshness and increase your appetite. Furthermore, the combination of different colors, flavors, and textures creates a feast for the senses that makes your salad not only visually appealing but also more satisfying and enjoyable.

Most bagged salads come in greens, so it's up to you to introduce other colors. You can add red from tomatoes, orange from carrots and sweet potatoes, yellow from corn and bell peppers, purple from cabbages, and even white from cauliflower and tofu. These colors not only make your salad more mouthwatering, they indicate the diverse range of nutrients present in your meal. Each color represents different elements, contributing to a well-rounded and nutritious dish. Plus, a colorful salad just looks nicer, making it an ideal choice for a gathering.

As convenient as bagged salads are, they can easily become limp or soggy after spending time on the store shelf or forgotten in your fridge. Fortunately, there's a simple way to revive their crispness and bring back that satisfying leafy crunch in every bite.

To start, prepare a large bowl of ice water. Submerge your greens in the ice water and let them soak for 15 minutes. For more severely wilted leaves, you can extend the soaking time to 30 minutes. Alternatively, you can use warm water instead of ice water. Both methods work effectively, so feel free to choose the one that is most convenient for you.

The key to this method is hydration. Bagged vegetables lose water over time, which is why soaking them in water — whether cold or warm — helps rehydrate them and restore their crisp texture. After soaking, remove the greens from the water and pat or spin them dry before eating. This simple trick can really make a difference in making your bagged salad fresher and more appetizing.

The beauty of bagged salads lies in their convenience. This means that sometimes, keeping things simple is the best approach. Rubbing your salad bowl with garlic is easy as pie, and it infuses the dish with a pungent flavor and a pleasant savory base. To do this, cut a clove of garlic in half and rub the inside of your bowl with it before adding your salad ingredients. Make sure to do this thoroughly to release the garlic's natural oils. This trick is particularly effective when creating a salad with vinaigrette dressing, as rubbing the garlic on the bowl instead of mixing it into the dressing prevents it from overpowering the other flavors.

Aside from its delectable flavor and aroma, garlic also offers a range of health benefits. It contains vitamins and minerals, including vitamin C, vitamin B6, and manganese. Garlic is also known for its immune-boosting and anti-inflammatory properties, making it a valuable addition to your diet.

While the vegetables in bagged salads are typically raw, there's no rule saying your entire meal has to be. Adding grilled veggies can elevate the dish in a snap. Grilling caramelizes the natural sugars in vegetables, intensifying their sweetness and adding a rich, smoky flavor that will take your salad to the next level.

Beyond enhancing flavor, grilled veggies also add satisfying texture to your salad. Their charred edges and tender interiors offer a pleasant contrast to the crispness of the salad greens, making each bite more interesting and enjoyable. Furthermore, grilling is a healthy and versatile cooking method that can bring out even more vitamins and minerals in the food due to the high heat level.

Your options are pretty much endless, from moist vegetables like zucchini and eggplant to leafy ones like romaine and kale. Simply brush your favorite vegetables with olive oil, season them with salt and pepper, and grill them until they are tender and lightly charred.