By now it is no secret that a daily fresh vegetable salad is one of the pillars of a healthy diet.

Unfortunately, even among the many who understand this fact, some have become discouraged or bored with the same old same old salad. Armed with new ideas and a well-stocked fridge, you can enjoy a wide variety of veggie combinations that will put fresh excitement into your eating-for-health journey. Let’s examine some of the gazillion ways in which you can reset your relationship with salads.

A major category is based on a foundation of greens. Rotate them and use one kind of salad green or combine two to three of them together, particularly the dark green variety, such as Romaine lettuce, arugula, spinach, parsley and kale. To the bed of greens add chopped tomato, cucumber, bell pepper (any color) and red or green onion.

Toss in flavor and nutrition-boosting black Kalamata or pimento stuffed green olives. And here is a fun idea: Use your humble veggie peeler to shave (lengthwise) nutrient-packed colorful ribbons of carrots or zucchini. A pretty salad adds to the joy of eating healthy. Grate and mix in radishes, zucchini, or carrots for a different version and add crumbled feta cheese, if desired.

A green leafy salad topped with roasted walnuts, sunflower, or pumpkin seeds and/or dried sweetened cranberries is another option. Instead of the cranberries, you might want to add halved and seeded orange sections or pieces of ripe pineapple – yum!

Salads can also be prepared without the greens. Make a tomato salad, cucumber salad, carrot salad, or choose one of the many different coleslaw recipes.

Salad dressings are often treated as an afterthought but shouldn’t be. They add flavor and can boost the salad’s nutritional profile. However, the raw truth is, most commercial dressings contain numerous unhealthy and unnecessary additives we can’t even pronounce. A nutritious and delicious salad dressing is an utterly simple affair and can be made in one minute right in the salad bowl before adding the vegetables. Make most of your salad dressings from wine or apple vinegar, or lemon juice, with extra-virgin olive oil, salt and pepper. You can use this basic dressing as is, or add flavor and nutrients with one or more dried or fresh herbs — basil, oregano, mint, cilantro, parsley, or a finely grated garlic clove, for example. To save time, you can make a larger quantity of your dressing, enough for several meals and refrigerate in a covered jar. Bring the dressing to room temperature before using, since the oil congeals when cold.

Someone once said: “Life expectancy would grow by leaps and bounds if vegetables tasted like bacon.” Translation: “Someone” did not have a clue how to prepare great-tasting veggies, but did know the enormously positive effect vegetables have on overall health. Ready? Get fresh!

RED SLAW (2 servings)

3 cups very thinly sliced then chopped red cabbage

1 large green onion, thinly sliced, including its white part

2 tablespoons chopped fresh cilantro leaves (or another herb)

DRESSING:

3 tablespoons lemon juice

3 tablespoons extra-virgin olive oil

Salt and pepper to taste

In a medium bowl, mix the dressing ingredients. Add in the other ingredients.

SPINACH-CARROT-CRANBERRY SALAD (2 servings)

3 cups torn baby spinach

1 medium carrot, grated

1/3 cup dried sweetened cranberries

DRESSING:

2 tablespoons extra-virgin olive oil

2 tablespoons wine vinegar or lemon juice

½ teaspoon honey

1 teaspoon Dijon-style mustard

Salt and pepper to taste

In a large bowl, whisk together dressing ingredients. Mix in all other ingredients, except for the cranberries. Divide the salad among two plates and top with the cranberries. TIP: Cranberries tend to sink to the bottom when mixed with the salad in a large salad bowl. So, sprinkle them on top, after the salad has been dished out on individual plates.

TOMATO-BASIL SALSA (2 servings)

2 medium ripe tomatoes

2 paper-thin slices red onion, finely chopped

¾ cup coarsely chopped fresh basil leaves

DRESSING

2 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice or wine vinegar

1 teaspoon Dijon-style mustard

½ teaspoon honey

Salt and pepper to taste

In a small bowl mix all dressing ingredients and set aside. Slice each tomato on a separate salad serving plate and arrange slices in a single-layered circle. Sprinkle the onion on the tomatoes. With a spoon drizzle the dressing evenly all over the salad and top with the basil.

Judy E. Buss is a syndicated eating-for-health columnist and blogger, speaker and nutritional cooking instructor.