(ARA) - Salads are a staple for people trying to eat well or save on fat and calories, but not all salads are created equal. While all greens are low in calories, many people sabotage what could be a nutritious dish by adding heavy toppings like fried chicken, croutons or a higher fat cheese. Tasty toppers don't have to be loaded with calories and fat. With a few new ideas and simple switches, a salad can be revitalized and turned into an even better meal.

It's easy to make an inspired, flavorful lunch or dinner by mixing up a typical salad. A few simple switches, like changing up the type of cheese sprinkled over the top a salad, can make a big difference. With the right combination of vegetables, protein, fiber and nutritious fats, salads can become a satisfying and enjoyable better choice.

Banish the boring factor of that next plate of greens. Here are five great additions to consider when it comes to building and topping a salad:

1. Go (leafy) green. Iceberg lettuce has a nice crunch, but almost no nutritional value. Use a variety of darker greens like spinach, romaine, arugula, dandelion greens, kale, watercress and herbs to add flavor and more nutritional value than iceberg lettuce. Want more essential vitamins? Darker greens are higher in foliate and rich in vitamins A, C and K.

2. Choose a better, more flavorful cheese. Simply changing the type of cheese used to top a salad from typical shredded cheddar to feta crumbles cuts calories and fat without sacrificing great flavor or texture. Athenos Feta cheese has 30 percent fewer calories and one-third less fat than cheddar cheese, and offers 6 grams of protein per serving. The tangy, rich flavor of feta will make any salad more exciting.