Your salad looks fine for a starting place, Jim. Looks like a green leaf lettuce, croutons, and maybe a dressing of ranch or blue cheese. All good, from my perspective.
If you want to expand your repertoire a bit, you could try romaine lettuce instead...ime it lasts better over time in the fridge than other leaf lettuces. Flavor might be a bit more interesting, but not by much in all honesty. Green or red leaf lettuces are generally quite good.
Then think about some crunchiness...add a coarse chopped cuke or zucchini. The cuke doesn't keep as well as the zucchini, generally. Another one...here, we can get sweet red bell peppers all year from hydroponic farms in British Columbia or outdoor farms in Mexico, and they are wonderful in many dishes, salad being a standard regular for us. Core and de-seed, chop to 3/4 inch bits.
Mushrooms...fresh crimini (the brown ones
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) are our favorites, sliced 1/4 inch thick, add great flavor. The standard white ones are no slouch, either. Buy them with tight gills for best storage in the fridge, if they have flared gills then they'll have much shorter shelf life.
We like the little grape or cherry tomatoes much better than most grocery store slicers. They add great flavor.
And if you are not getting avocados, when you can, for adding to your salads, you might try that for the final fine touch. We almost always buy them green, but they ripen well on the kitchen counter. Don't let them get very soft...just a light give when squeezed is time to either use or refrigerate. They keep very well that way if you are on top of getting them in at the right point of ripening.
Of course, one need not do all this at once...might try one or two additions, experiment with what your family takes to.