Salads are more than starters these days. Iceberg lettuce and cucumbers are getting tossed for flavor-rich greens such as mesclun and spinach and fruits such as apples and pears. Salads can be ideal for meals and are sometimes a healthier alternative. Think beyond appetizers — try these tips to make over your salads into main-course masterpieces.

Savory Substitutions

For a heartier salad, substitute artichoke hearts for cucumbers, hearts of palm for tomatoes and, to heat things up, throw in a handful of sliced jalapeño peppers.

Better Than Cheddar

Sprinkle salads with softer, flavor-rich cheeses, such as feta, goat cheese or Brie.

Mix Up the Meats

Top your greens with pre-cooked Cajun chicken, smoked salmon, lobster or crab for tastier fare. Meat you can’t easily cut with a fork should be pre-chopped and sprinkled on top of the salad, while succulent seafood can be served whole on the side.

Fruit Is Divine

Apple slices, strawberries, canned mandarin oranges and chunks of mango and papaya are sweet complements to fish and chicken.

Go Nuts

Walnuts, almonds and even peanuts add flavor — and a protein boost — to any salad.

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