fruit
“Fruit shines in salads,” says Fox, who teams blueberries, mint, and feta cheese, and cantaloupe with sweet-spicy Cubanelle peppers and mild ricotta. Chandler likes dried cranberries for a not-too-sweet note.
grains
Fiber-rich cooked barley, faro, quinoa, spelt, and wheat are inexpensive grains that add protein to a salad, Hastings says. Some chefs swap croutons for quinoa, which is gluten-free and has a nice, nutty flavor.
legumes
Black, garbanzo, kidney, and pinto beans, as well as edamame, are low-fat and protein-rich, Hastings says. They’re available canned and frozen, so keep a variety on hand so that they’re ready to go.
nuts
“Nearly any kind of nut will add texture, flavor, and health benefits thanks to the protein and fiber,” Chandler says. To bring out flavor, Fox lightly toasts them in…