What a great thread.. glad I got around to reading it. My normal salad at home-- the one I always have ingredients for is a mix of lettuces/spinach, carrots, cucumbers, onions, dried cranberries and pistachios. I add parmesan if using a vinaigrette.. skip it if using a creamy dressing. A favorite I've been craving is red leaf lettuce, butter (or any other delicate lettuces), blanched asparagus, red onion and orange segments in a citrus vinaigrette. I've added grilled shrimp and chicken to it.. but most often I like it as is. I had a life changing salad at a restaurant once-- I keep meaning to try it at home but havent as yet. Mix of lettuces, grilled chicken, blanched green beans, carrots, cucumbers, onions, macadamia nuts with a spicy thai dressing. Speaking of thai dressing-- the Thai Chicken salad at panera is my favorite "pick up a salad" treat. I don't remember what all is in it but I know there's carrots, cucumbers, roasted edamame, peanut sauce and a spicy dressing. I make a southwestern-ish salad with chopped lettuce, black beans, garbanzo beans, brown rice, onions, cucumbers, cilantro and lime vinaigrette. Love apples in my salads.. and also in my tuna salad. I'll try any concoction but I never use egg, blue cheese, feta cheese or olives.

Has anyone tried this salad? It's sooo good. My sister brought it to a family function and everyone loved it. Strawberry Romaine Salad ======================== 1 (3 ounce) package ramen noodles 1 cup chopped walnuts 1/4 cup butter 1/4 cup vegetable oil 1/4 cup sugar 2 tablespoons red wine vinegar 1/2 teaspoon soy sauce 8 cups torn romaine 1/2 cup chopped green onions 2 cups fresh strawberries, sliced Discard seasoning packet from ramen noodles or save for another use. Break noodles into small pieces. In a skillet, saute noodles and walnuts in butter for 8-10 minutes or until golden; cool. For dressing, in a jar with a tight-fitting lid, combine the oil, sugar, vinegar and soy sauce; shake well. Just before serving combine the romaine, onions, strawberries and noodle mixture in a large bowl. Drizzle with dressing and toss gently. Judi

I make shredded carrot salad with either raisins or currants, can add pineapple and celery, dress with oj and tiny bit of mayo or some evoo, top at the table with walnuts or sunflower seeds. But probably would not go over with picky eaters. My dad is a picky eater and the thought of a raisin in a dish sends him into fits, lol! Funny that he will eat raisins plain from a bowl or box or in gorp, but if you put it in a salad or bread or cookie or something, oh the horror!

We like this one that my friend gave me. Broccoli Salad 2 stalks broccoli, cut into small pieces (I double the broccoli) 2 green onion, sliced thin 6 sliced bacon, cooked and crumbled (I cut into small chunks, then cook and drain) 1 cup shredded cheddar cheese Dressing- combine in small bowl 1 cup mayonnaise (I use Blue Plate) 1/4 cup apple cider vinegar Mix and pour over broccoli. Refrigerate for a couple of hours at least. If you can wait. Keeps for several days in frig.