I'd take a bag of nixed washed greens, another of crumbled blue cheese or feta, another baggie of croutons, and another fo sweet onion rings and red pepper rings....a bottle of dressing and toss it when you get there...
Dressing
1T dijon mustard
1clove of garlic, crushed (or chopped very fine)
1T honey
1/3 cup cider vinegar
Mix together, I use a wire wisk
1/2 cup olive oil...whisk the oil in a slow stream, whisking all the while
Then I like to add some dried or fresh herbs....most of the time I use oregano...I
Dont' add salt because of the salt in the mustard, and I pepper it on the plate or in the
bowl....like they do in a restaurant!!

We love Glenda's Alaskan coleslaw. I'd put the salad in a zip lock bag and carry in a cooler with the dressing in a separate container. Pack the almonds separately and don't add until after the dressing. It would be good with sandwiches.

ALASKAN COLESLAW
5 cups shredded cabbage
1/2 cup almonds, toasted
1 cup dried cranberries
1/2 cup celery, diced
1/4 cup chopped green onions, white and green parts
1/2 cup chopped green bell pepper

Dressing:
1/2 cup mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon honey mustard
1 tablespoon honey
Salt and pepper

Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large bowl.

Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw just before serving. Stir well.

Another salad full of veggies is caponata. I just made some for a covered dish supper because it can stand at room temperature without suffering.

CAPONATA

1/2 cup olive oil
3 cups diced eggplant (3/8" cubes), about 1 medium
1 1/2 cup coarsely chopped onions
1 cup celery in 1/4 " slices
2 cups chopped fresh tomatoes or 1 can diced tomatoes and their juice
3 Tbs. minced garlic
2 Tbs. tomato paste
1/4 cup red wine vinegar
12 small stuffed green olives, sliced into thirds
12 black olives, pitted and sliced into thirds
1/4 cup small capers, drained
3 Tbs. sugar
1/4 1/2 tsp. crushed red pepper flakes
1/2 cup lightly packed minced parsley
1/2 tsp. salt
1/2 tsp. pepper

In a large skillet, heat the oil. Add the eggplant and saute several minutes until partially soft. Add the onions, celery, Tomatoes and garlic and cook for about 10 minutes, stirring occasionally. Remove from heat, add the remaining ingredients, and toss lightly. Chill until ready to serve. Serve chilled or at room temperature. Notes: Chopped anchovies can also be added. Diced zucchini can be substituted for half of the eggplant. Diced yellow peppers make a colorful addition.

Cole Slaw was my first thought, perfect with sandwiches. Glendas is excellent and very festive looking.

If you prefer an oil and vinegar based slaw, you can't beat Linda C's, it's my "go to" slaw recipe. Bonus......it needs to "sit" for a few hours so is perfect for traveling. Just do it up in a large zip lock and you're good to go!

Cole Slaw (Lindac)

1 Medium Cabbage Shredded
1/2 Onion Diced
1/4 Cups Sugar
1 Tsp sugar
1/2 Tbl salt
1/2 Tsp dry mustard
1/2 Tsp celery seed
1/2 Cup peanut oil (or vegetable oil)
1/2 Cup cider vinegar.

Combine onion, cabbage and sugar. Bring remaining ingredients to the boil.

Pour over the cabbage and set stand at least 4 hours before eating.

My Notes: I also add grated carrot

What a great idea, Deanna! Here are a couple that would fit the bill:

Fresh Green Bean Salad
source: DanaIN

2 ears of fresh sweet corn (2 cups) (frozen corn works fine)
Kosher salt
Fresh ground black pepper
1 pound fresh green beans, trimmed
1/2 Vidalia or red onion, sliced thin
2 cloves garlic; finely minced and mashed
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
1 pint grape tomatoes; cut in half
a hand-full of fresh basil leaves; chopped

Sprinkle corn with salt and pepper, drizzle with a little olive oil and place on a baking sheet. Roast corn in a 425° oven for 10 to 15 minutes until just tender. Remove corn to rack to cool then cut corn from cob.

Meanwhile, bring a medium pot of salted water to a boil. Add the green beans and simmer until beans are just tender but not too soft (4 to 5 minutes). If they are overcooked they will loose their vibrant color. Remove beans from hot water directly to ice water to stop the cooking and cool the beans. Remove to paper towels to dry completely.

Place garlic in the bottom of a large bowl along with vinegar and a sprinkle of salt and pepper. While whisking, slowly pour in olive oil until all is well combined. When ready to serve, add corn, beans, onion, tomatoes and basil; toss and taste adding more salt and pepper if necessary. This is best serve right away. Inspired by recipe from Fine Cooking magazine.

*To mellow the flavor of red onion, place slices in a bowl of ice water for 10 or 15 minutes, dry on paper towels before adding to salad.

I often take this for potlucks as it keeps and serves at room temperature:

Silver Palette Good Times Cookbook

Potatoes Fontecchio

5 1/2 pounds red new potatoes

8 cloves garlic, finely minced

1 1/2 cups best quality olive oil

1 large or 2 small bunches fresh mint, stems removed, leaves finely chopped

2 tablespoons coarse (kosher) salt

freshly ground black pepper, to taste

Preheat oven to 350.

Scrub the potatoes and prick each one about 6 times with a fork. Place in a shallow roasting pan and roast for 2 hours. Cut each potato in half.

Toss the potatoes with the garlic, oil, mint, salt and pepper to taste in a large bowl. Let stand for 30 minutes before serving.

Serves 8 (at least!)

Here are 2 favorites of mine -

Cindy5NY's Marinated Vegetable Salad

5 cups assorted vegetables, cut in bite size pieces
(cauliflower, broccoli, mushrooms, zucchini, carrots, cherry tomatoes, radishes, asparagus, green beans)

MARINADE:
1/2 cup fresh lemon juice (can use 1/2 vinegar)
1/2 cup oil
2 T sugar
2 tsp salt
1/4 tsp pepper
1/4 tsp oregano

Combine marinade ingredients, pour over the vegetables and toss gently.
Refrigerate for at least 6 hours to combine flavors.
Servings: 8

Marinated Chickpea Salad with Radishes and Cucumber
From Food & Wine
This refreshing salad mixes crunchy cucumber and radishes, red onion slivers, and chewy chickpeas in a tart cumin-spiked lemon dressing. Recipe By: Marcia Kiesel
Serves: 6
Total Time: 30 min
Ingredients

1/4 cup(s) extra-virgin olive oil
2 tablespoon(s) fresh lemon juice
1 garlic clove, minced
1/2 teaspoon(s) finely grated lemon zest
1/4 teaspoon(s) ground cumin
Salt and freshly ground pepper
One 19-ounce can chickpeas, drained and rinsed
1 pound(s) seedless European or Kirby cucumbers, thinly sliced crosswise
6 large red radishes, thinly sliced
1/2 medium red onion, thinly sliced
1/4 cup(s) finely chopped flat-leaf parsley

Directions

In a large bowl, combine olive oil, lemon juice, garlic, lemon zest, and cumin and season with salt and pepper. Add chickpeas and let marinate at least 25 minutes, stirring occasionally. Just before serving, stir in cucumbers, radishes, onion, and parsley and season with salt and pepper.
Make ahead: Chickpeas can be refrigerated overnight in dressing; add vegetables just before serving.

we love Woodie's deep dish layered salad. You could transport the dressing separately to keep cold then spread on before you serve?

DEEP DISH LAYERED SALAD -Woodie
2 hard cooked eggs, chopped
1 1/2 heads iceburg lettuce - rinsed, dried and shredded
1 cup chopped celery
1 cup chopped red bell pepper
1 cup chopped green onions
2 cups sliced fresh mushrooms
2 cups frozen green peas, thawed

2 cups mayonnaise
2 tablespoons brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon curry powder
2 tablespoons crumbled bacon
2 tablespoons grated Parmesan cheese

Layer 1/2 of the lettuce in the bottom of a large bowl. Follow with a
layer of celery, bell pepper, green onion, mushrooms, peas and egg. Top
with remaining lettuce.
Whisk together the mayonnaise, brown sugar,
garlic powder and curry powder. Spread evenly over top of salad. Sprinkle
with crumbled bacon and Parmesan cheese. Refrigerate until ready to serve.
Makes 10 servings

Boy these all look good!
Right now I'm leaning toward a coleslaw type salad.

I didn't mention that there'll be at least 9 of us 'hovering' in a one bedroom condo (think 800 sf.)
We'll eat standing, sitting on the floor, wherever!

I think a leafy salad will be harder to eat and keep on the plates than something that hangs together a little more.

But lots of these are going to be on the menu at home!

Still time for more......... (smile!)

Deanna

Israeli Salad is a favorite, easy, fresh tasting, and it goes with anything.

Chop equal amounts of cucumbers & tomatoes in about a 1/4 inch dice. Add your choice of other veggies...sweet onions, bell pepper, radishes, frozen corn kernels or peas, apples, pears (crisp varieties), melon, jicama, etc..you get the idea. I prefer to limit it to 4 items, so that each flavor can stand on it's own, without being too confused.

Finely chop herbs of your choice. I like parsley, or mint, and sometimes one of the mint cousins like marjoram. Sometimes I use chives.

Mix a dressing of extra virgin olive oil, salt and fresh lemon juice, in the proportions you favor. I like to use 2 parts of lemon juice to 1 part oil as I like the tart flavor, and tend to go easy on the salt as people can always add it at table. I love this with Meyer lemons, as the juice is on the sweet side, but you can use the more acidic varieties if that's what you have, though you may want to add a bit of sugar.

Anyway, toss it all together and let it sit to "moogle" for at least 15 minutes before serving.

Moogle! I like that!

Moosh + Mingle = Moogle :-)

That sounds good too. I never know if other people like vinegarette type dressings as much as I do, but maybe I'll take two! That's me. Overdone.

Deanna

I like moogle too! Reminds me that my Dad used to go browsing around in the stores (Korvettes and Two Guys From Harrison) when I was a little kid and he would take me with him many times and we'd just "mootz" around.

For a salad that sticks together, try an apple salad. Very fresh and light, works easily on a plate in the situation you describe, travels well.

3 or 4 apples - any variety with red skin, unpeeled
1 or 2 ribs celery
1/2 red onion (red because it looks pretty in the salad)
handful of raisins
handful of pecan halves
2 handsful of seedless grapes
handful of salty nuts, such as cashews, cocktail peanuts
juice from half a lemon
dash salt
mayo - enough to hold everything together - 1/3 c or so

Core the apples but don't peel; cut into bite-size pieces; drizzle with lemon juice
Cut celery and onion into bite-size chunks
Add everything but the nuts, stir to combine. Add the nuts at the end so they don't get soft or lose their "saltiness".

Serve cold as salad, dessert, side dish or snack.

Sherry

Wow! These recipes all sound so good! I think I need to try some of them out. I often need to take a salad to a potluck and get tired of the same old thing.
Lisa

One of the favorites that the local deli makes here is a cashew/broccoli salad and that is the only ingredients. She then puts in a light mayonnaise, but I like light Miracle whip. It never last long at any meal/potluck

How about Ramen Cabbage Salad/Coleslaw? My MIL taught this one too me and it's a family favorite!

Ingredients
2 tablespoons vegetable oil
3 tablespoons white wine vinegar
2 tablespoons white sugar
1 (3 ounce) package chicken flavored ramen noodles, crushed, seasoning packet reserved
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons sesame seeds
1/4 cup sliced almonds
1/2 medium head cabbage, shredded
5 green onions, chopped

Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, whisk together the oil, vinegar, sugar, ramen noodle spice mix, salt and pepper to create a dressing.
Place sesame seeds and almonds in a single layer on a medium baking sheet. Bake in the preheated oven 10 minutes, or until lightly brown.
In a large salad bowl, combine the cabbage, green onions and crushed ramen noodles. Pour dressing over the cabbage, and toss to coat evenly. Top with toasted sesame seeds and almonds.

I'll have some of each please!!
:)

Well, in the spirit of "red & green" I think I'll end up taking a broccoli/cranberry/almond concoction.

However, most all of these will be showing up at our monthly church potluck!!! Somebody has to bring something healthy to balance out all the pasta and chicken pot pies!! LOL

Thank you ALL for posting great recipes! I can easily get stuck in a rut when it comes to veggie dishes in the winter. It's too easy to just grab a quart of green beans and pop it in the microwave!

Deanna