There are so many that are good.

One of my favs--baby spinach, hard-cooked egg, dried cranberries, mandarin oranges, blue cheese crumbles, crisp bacon and either sweet and sour dressing or raspberry vinaigrette.

But then, at salad bars, I like to take some crisp lettuce (I like the bitter white part at the center of the head, actually), toss on a few spoonfuls of bean salad, add a little potato salad, croutons (actually, I go for the 'dust' at the bottom of the container, because I get the same flavor, but can distribute it better and don't eat as much of the croutons), and a bit of cheese, with just a tiny bit of 1000 Island Dressing.

Just thinking of this makes my mouth water. I like a mix of greens, red onion rings, sliced radishes and cucumbers, cherry or grape tomatoes, diced cantaloupe, croutons and Litehouse brand chunky bleu cheese dressing, sometimes with pieces of chicken or shrimp, served on a plate Dottie

There is this little pizza place called Red Brick Pizza in our neighborhood. They have a Chopped Chinese Chicken Salad that is my dream salad. When they say chopped, they mean chopped. It has Chinese cabbage and iceberg lettuce chopped really small--there are no huge pieces ever--crisp wontons, sliced chicken breast, red and green bell peppers, tossed in a sesame seed dressing. My mouth waters just thinking about it. Every time we go there, I say, "I could eat this salad every day and never get tired of it."

I've been "hooked" on this chopped salad lately: a mixture of iceberg and romaine, cucumbers, sweet peppers, radishes, tomato, green onion, a handful of chopped dried cherries, and a handful of salted sunflower seeds. After the cherries and sunflower seeds are added I let it set for about 10 minutes, then add about a teaspoon of olive oil and lots of wine vinegar, toss and eat with a spoon so I get all the vinegar. The cherries make it a kind of sweet and sour treat. Yum!

I like a mix of iceberg and romaine too, and few red onions. Nothing else but dressing. Roquefort (creamy) dressing.
Leslie

At home, I like either romaine lettuce or baby spinach with dried cranberries, chicken or turkey, freshly grated parmesean, bell peppers, walnuts, cucumbers, and Ken's steak Italian dressing.

In the resturants, I tend to like whatever greens base and eggs, ham, bacon, sunflower seeds, cucumbers and ranch dressing.

I love croutons that are well seasoned. They are great on salad, but let's face it, they make an awesome snack by themselves.

Mixed greens, carrot and radish slivers, pieces of
roast chicken, shredded cheese and a few croutons.
Thousand Island Dressing. With a big dinner roll
on the side. :)

I like a good salad now days with my pregnancy too. I love to add allot on my salads so it's filing.
I like:

Spinach
Red Kidney Beans
Black Olives
Cheese
Broccoli
Tomatoes
Carrots
Beets (canned kind)
Fat Free Italian Dressing
Croutons or Wonton Strips (for some texture and crunch)

I love all that, and it tastes so good! In fact, I am craving a salad now - LOL :)

Crunchy iceberg lettuce, slices of pepperoni, grated Jack cheese, firm cherry tomatoes, croutons and Ranch dressing.

But I really prefer Caesar salad over all others.

Jodi-

My current favorite is to buy a bag of spring greens or baby greens. I add some crumbs of either blue or feta cheese and some chopped walnut pieces. I use a non-fat raspberry vinaigrette.

Sue's Mandarin Orange Salad

1 Bag Romaine lettuce (in bite sized pieces)
2 small cans mandarin oranges (drained)
2 green onions (sliced)
1/3 cup sliced almonds
1 to 2 teaspoons butter
3 to 4 teaspoons brown sugar

Saute butter, almonds and sugar, set aside. Put salad in a bowl and add the green onions. Set aside.

Dressing

1/4 cup vegetable oil
2 Tablespoons sugar
2 Tablespoons vinegar
Dash of salt and pepper
Dash of tabasco sauce

Mix well the dressing

Add the nut mixture to the greens. Just before serving add the dressing and the oranges. This is best if eaten right away.

Sue

Um... As far as I know, at least in a restaurant, a 'green salad' is just lettuce greens -- no veggies, nuts, cheese, spinich, whatever. I like most lettuces except iceberg (no nutrition).

Now, my favorite Salad would be Cobb.

Well, I'm not much of a salad eater. That's mainly because I'm picky about my salad and don't even take the time to do it right for myself at home.

Anyhow,

I like my salad very "bite size" for lack of a better term, I don't want to fiddle around cutting it, especially trying to cut up cherry tomatoes or worse yet one restaurant actually put a whole plum tomato on top!!!

Crisp Iceberg Lettuce (almost shredded)
Diced Red Ripe Tomato
Peeled & thinly sliced cucumber
Shredded cheese
Diced Hard boiled egg
Croutons
Diced onion
Dressing either Ranch, Oil & Basalmic Vinegar

My favorite of all salads was created not too far from me at Homewood Gourmet.

Baby Blue Salad
3/4 lb mixed salad green, of your choice **don't use iceberg, please.
4 ounces blue cheese, crumbled
2 oranges, peeled and thinly sliced **or you can use mandarin oranges.
1 pint fresh strawberries, quartered and sliced
Balsamic Vinaigrette
1/2 cup balsamic vinegar
3 tablespoons Dijon mustard
3 tablespoons honey
2 garlic cloves, minced
2 small shallots, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup olive oil
Sweet and Spicy Pecans ***these pecan are delicious for any party, served alone
1/4 cup sugar
1 cup warm water
1 cup pecan halves
2 tablespoons sugar
1 tablespoon chili powder
1/8 teaspoon ground red pepper
Directions
1For the Balsamic Vinaigrette, whisk together all ingredients except olive oil until thoroughly blended. Gradually whisk in olive oil. Makes 1 2/3 cups.
2For the Sweet and Spicy Pecans, stir together ¼ Celsius sugar and warm water until sugar is dissolved. Add pecans; soak for 10 minutes. Drain, discarding syrup. Combine 2 T. sugar. Chili powder, and pepper. Add pecans, tossing to coat. Place pecans on lightly greased baking sheet.* Bake at 350 for 10 minutes, stirring once.
3To assemble salad: Toss greens with some of the Balsamic Vinaigrette. Arrange on 6 plates. Arrange orange slices, berries, pecans and cheese over greens. Drizzle some additional dressing over salad and serve

I love salads. We usually have a big salad for dinner once a week. During the late Fall to early spring, I make it with my own lettuce from the garden, but the rest of the year it is romaine.
Lately for lunch I've been making myself a spinach salad with spinach (duh), beets (I bake a couple on Sunday), feta cheese, a few garbanzos and sunflower seeds. I just use balsamic for dressing.
The dried cherries mentioned above sound pretty yummy though!

Anything with baby spinach as the base is a "go" with me. Often times, here at home I'll fix a baby spinach salad with a lot of shredded carrot, bite size red bell pepper, a little shredded cheese and some slivers of baked chicken and that's it - delish - for my own dressing I just add just a little bit of either spicy brown mustard or honey mustard and stir it all up. Not everyone's cup of tea, I know, but I love it that way.

Chopped romaine, mandarin oranges (drained), raspberries, blueberries, strawberries (fresh or frozen) with raspberry vinagraitte, and (optional) chow mein noodles. Just screams "spring" for me. I originally had this at Panera Bread last year.

I like salads. FWIW, I consider a "green salad" to be one based on the greens, not solely greens. I differentiate it from the common tuna salad or chicken salad (mayo based) or otherwise.

I like a good Chef's Salad. I like the strawberry salad too. I like meats in there, bacon, pepperoni, ham, turkey. I like cashews or at least sunflower nuts, of course egg, red onions (thinly sliced). Radishes, shredded carrots, cukes, celery, and hey, a well stocked salad bar is a treat. Course you wouldn't know it to look at me but I do like salads. Well, maybe you would, because I like salad dressing! Oh and it needs fresh ground pepper to be great.

I'm not fond of fruit in my salads, dried or otherwise, unless it's mandarin oranges in a Chinese chicken salad.

My favorite is a classic Brown Derby Cobb salad, with bacon, blue cheese, avocado, egg, and turkey or chicken on iceberg and/or romaine base. I like it with a blue cheese vinegrette dressing. Also great if gorgonzola is used in place of blue cheese. Yum!