I like a balsamic vinegar dressing over mixed greens which are about half spinach with sections of clementines and some toasted pecans sprinkled on top.
And that also works with grapefruit sections.
Linda C

Both of the above, plus:

Mixed greens, red onions, toasted walnuts, feta, pomegranate seeds with raspberry-pomegranate dressing.

Mixed greens, a little arugula, red pears, red onions, Gorgonzola, toasted pecans with raspberry-pecan dressing.

Mixed greens,diced chicken, dried Granny Smith apple chips, green onions with champagne vinaigrette.

DD is in charge of making balsamic vinaigrette, but I really like Ken's line of bottled dressings, too. That's what I keep in the fridge at work.

Red and green leaf lettuce, halved red grapes, mandarin orange sections, chopped green onions, and toasted almonds with an orange juice vinagrette

Mixed baby greens, grapefruit and orange segments, thinly slice red onions, toasted pecans, poppyseed dressing

romaine lettuce, sliced strawberries, fresh chopped mint with a lemon, honey, shallot, and olive oil dressing, crumbled feta

fresh spinach, thin sliced crisp apples, toasted pecans, craisins, red onion, and grated carrots with a balsamic vinaigrette

Someone from the forum posted this one a long time ago, but I am not sure who. I make it often, it's become one of our favorites.

Party Pear Salad

4 c. mixed greens
2 pears
1/2 c. craisins
1/2 c. toasted walnuts or pecans
Dressing:
2 T. white wine vinegar or Balsamic
2 T. Sugar
1/4 c. vegetable oil
1/2 t. salt
1/4 t. pepper

For dressing, combine vinegar and sugar; whisk oil into mixture and add salt and pepper. Set aside.
Wash and thinly slice pears, leaving skin on. Place into dressing mixture to retain color until ready to serve. Add craisins to soften. Place 1 cup of lettuce on each plate, top with dressing and fruit mixture, sprinkle with nuts.

Here are a couple more favorites.

Roasted Corn, Black Bean and Mango Salad
Source: Cooking Light

1 tablespoon vegetable oil
2 garlic cloves, minced
3 cups fresh corn kernels (about 6 ears)
2 cups diced peeled ripe mango (about 2 pounds)
1 cup chopped red onion
1 cup chopped red bell pepper
1/3 cup fresh lime juice
3 tablespoons chopped fresh cilantro
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 drained canned chipotle chile in adobo sauce, chopped
2 (15-ounce) cans black beans, rinsed and drained
8 cups gourmet salad greens

Heat oil in a large nonstick skillet over medium-high heat. Add garlic; cook 30 seconds. Stir in corn; cook 8 minutes or until browned, stirring occasionally. Place corn mixture in a large bowl. Add mango and remaining ingredients except greens; stir well. Arrange 1 cup greens on each of 8 plates. Spoon 1 cup corn mixture over greens.

Macho Gazpacho Vegetable Chunk Salad
Source: Rachael Ray

1/2 seedless cucumber, also known as English cucumber
2 vine ripe tomatoes, seeded
1 green bell pepper, seeded
1/2 red onion, peeled
4 ribs celery from the heart, including leafy tops
3 tablespoons chopped fresh cilantro leaves or flat-leaf parsley
1 tablespoon red wine vinegar
1 lime or 1/2 lemon, juiced
1 to 2 teaspoons hot sauce, for mild to medium-hot heat level (recommended: Tabasco)
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper

Cut cucumber, tomatoes, pepper, onion and celery into bite-sized chunks. Combine vegetable in a bowl. Sprinkle cilantro or parsley over the vegetables. Combine vinegar, lime or lemon juice and hot sauce in a small bowl. Whisk in extra-virgin olive oil in a slow stream. Pour dressing down over the salad and toss. Season salad with salt and pepper and serve.

Linda