We are pretty eclectic and make all kinds of salads, especially in the summer. I love to have a mix of greens topped with whatever sounds good that day. I tend to make my own salad dressings, usually some version of vinaigrette.

I love any salad, just no beets or ranch dressing!

I love salad but hate making it! I love taco salad with roasted corn, black beans, quinoa, edamame, radishes, cucumber, cheddar cheese and dressing is a salsa and Greek yogurt mix.

I also like Greek salad with olives, artichoke hearts, cucumbers, pickled onions, and feta.

No meat, no tomatoes. But open to anything else!

It really depends on the salad.

I don't generally eat salad as a meal. At a salad bar situation I add all the vegetables and maybe a bit of cheese. I pass on the bacon bits and such. I really like the Asian Chicken salad at Togo's. For a taco salad I like to top it with guacamole or avocado and medium hot salsa, never sour cream.

At home my salads aren't topped, they are tossed. Could be mixed greens, could be apples, cranberries or other fruits added, some with nuts some without. I like just about every fresh raw vegetable.

My least favorite dressing is ranch. I like most other dressings and Asian style vinaigrettes I make at home. The only bottled dressing I keep on hand is lite 1000 Island I put on my burger. I only but other bottled dresses if we're serving salad at a BBQ so people can choose.

The one thing I do not like is salads made with baby mixed greens. I spent far too many years preparing meals for a tortoise we owned. Those bags of baby greens are tortoise food to me. Ditto on the kale I chopped. I stick to romaine, iceberg and butter lettuce at home.

I love a lot of toppings and different greens as long as there are no raw carrots or kale or cilantro. One of my favourite dinner salads is spring mix or Romaine, cut up pork chop, feta cheese, green olives, cherry tomatoes in the winter or local in the summer, green pepper, cucumber and lemon juice and olive oil for a dressing. I love to put fruit on my salad, especially citrus of any kind. Not a fan of bottled dressings but I do like to make ranch dressing once in a while using the packet and mayo and milk. I love to make coleslaw with red bell pepper, grated carrots, and a lime honey dressing. I also love pasta salads with tuna fish or steamed shrimp and the lemon juice, olive oil dressing.

My favorite is jellyfish salad! It's been in my family for generations. When I make it for a potluck it's gone so fast!

Salads... love mixed greens, butter lettuce, romaine, kale, occasionally iceberg.

Top or toss with anything EXCEPT carrots, nuts (most nuts don't like me), chicken breast, dried fruit other than sun dried tomatoes or dried strawberries. Anything else is fair game. Even jellyfish...

Dressing: oil and vinegar (or lemon/lime juice), homemade vinaigrette or other homemade dressing, perhaps tzatziki. If I buy a dressing, I carefully vet out the ingredients, and I intensely dislike sweet dressings. Annie's makes a nice balsamic dressing, without a bunch o' junk.

I like sweet and sour salads. Lots of greens, bell pepper (red & green), red onion, cuties, mushrooms, broccoli, raisins, walnuts, sharp cheddar, cilantro, oil & vinegar with a bit of sugar. For crunch, toss in a few sunflower kernels.

No meat or creamy dressings.

Spinach salad with hard boiled eggs, sliced mushrooms, bacon and warm poppyseed dressing...mmmmm

My favorite is strawberry salad made with sliced strawberries, walnuts, crumbled bleu cheese and a dressing made with oil, balsamic vinegar, and sugar.

At home I stick to basics out of laziness, but these ideas are inspiring me to expand....at the salad bars I love peas, sunflower seeds, real croutons, shredded cheese, relishes, arugula (not a fan of kale),... also curious about jellyfish, can’t say I’ve ever seen that fresh, does it come canned? I do like ceviche, if that counts as salad.

Romaine, green leaf, or butter lettuce or a mix with English cucumber, tomato, boiled egg, bacon. Favorite dressing is a little lemon juice with a small drizzle of olive oil. Best if the tomatoes are from my garden and a mix of yellow and red cherry tomatoes.

I also like a spinach salad with strawberries and balsamic dressing now and then. And will occasionally vary up any toppings on a mixed salad with chopped walnuts, edamame, dried cranberries, apple, leftover roast chicken or whatever else appeals.

I love salads...but they have to be my way. LOL Just a couple kinds of lettuce,some red cabbage slices, radishes, carrot (shreds), apple, nuts, dried

cranberries, small bit of cucumbers, chicken or turkey pieces and a little shredded cheese, and a few chopped walnuts...all or any

of these. NO tomato, Onion or Pepper. Dressing: Thousand Island, Western

Ranch or combinations of others that "hit" me at the moment.

We like simple salads. Greens (DH favors iceberg but I like mixed greens -- we compromise on romaine), sliced red onion, a few tomatoes and a sprinkling of blue cheese is our favorite salad. Dressed with vinaigrette mostly. Sometimes I'll do other salads such as the romaine, strawberries, red onion and nuts with a poppyseed dressing; I did a broccoli, strawberry and blueberry one with poppyseed dressing last week that was good, and I like broccoli, cauliflower, sliced green olives with a dressing of Ott's French and mayo (half and half), as well as a broccoli salad with cherry/grape tomatoes with a bottled Italian dressing. We rarely put meat on our salads unless I do a taco salad.

Jellyfish? you mean those blobs that wash up on saltwater beaches?! More info please I'm curious too!

To me a "salad" means a lettuce base. Best lettuce is red leaf, grown as local as possible -- even your own backyard. A few simple toppings such as sweet onion, green or red pepper, ripe tomato. Just a drizzle of olive oil & vinegar.

Jellyfish salad sounds interesting. I have a problem digesting most of the leafy stuff used in salads but love the prepared seaweed salad you find some places. It is even better if there are slices of lotus root in it with just a bit of red pepper.

I go though salad phases so what I might put on one depends on what phase I am currently in :-) Right now, I am into rather plain salads - just mixed greens, a bit of red onion, grape tomatoes, avocado (it's avocado season can't get enough!!) and a liberal sprinkling of feta. Italian dressing. I have been eating these several times a week for the last couple of months. Before that I was into my wedge phase - a hunk of iceberg lettuce with Thousand island dressing and bacon crumbles.

Otherwise what I put on a salad depends on the salad. I love taco salads for a main dish salad, so they get topped with some fresh pico de gallo, a dash of hot sauce and sour cream. Steak salad - another favorite - gets blue cheese crumbles and a vinaigrette.

I also go through salad phases. Lately it is romaine lettuce with cucumbers and tomatoes. Just an olive oil and vinegar dressing. I also buy those chopped salad kits but don't use most of the dressing because it is too sugary.

SALADS! I immensely enjoy them. I like just about anything one usually thinks of putting in a savory salad, except for two things. 1) Kale - I can eat it cooked, but raw just doesn't do it for me. I read a funny about kale that went something like: If you toss kale with olive oil, it makes it slide off your plate into the trash bin easier. 2) Fruit. Of course I like fruit salad, just not fruit in a "regular" salad.

We often have salad meals, topped with chicken, steak, pork, salmon, etc. We add boiled eggs or nuts, too. When it's a salad meal we use the large soup bowls Chinese restaurants use for soup. DH calls them our "Jethro" bowls (remember the Beverly Hillbillies?"

My fave: greens tossed with pear slices/pieces, dried cranberries, homemade viniagrette, topped with candied pecans and a bit of crumbled goat cheese!

I like any kind of salad. Add some tangy and spicy things (bourbon soaked raisins, spiced pecans, feta, Dijon dressing) and that’s all I’ll want.

I have a number of favorite salads usually used for company. DH's favorite would be iceberg lettuce, tomato, onion, celery, cuke with Italian dressing. One of my favorites when making just for me would be mixed Spring greens with halved grapes, cashews, shaved Manchego cheese and a light honey vinaigrette. That's my go-to quickie salad which I will probably have for lunch today. Better make that dressing now!

Family favorite is baby spinach with mandarin oranges and caramelized almond slices. Drizzled with a white wine vinegar and mayo dressing.

Fairly basic...this is what I usually make at home...lettuce, tomato, purple onion, banana pepper rings, avocado, bacon, walnuts or sliced almonds or pecans, fried onions, and dress it with bacon ranch, or raspberry vinaigrette. I might add a little cheese or ham...depending on what I have at home. Cucumber if I have it. I make this salad almost every day. I like a lot of different textures in salad.

A salad loving household here except Amiee.

Iceburg and romaine, cucumbers, purple onion, tomatoes, red yellow orange sweet peppers, banana pepper rings, beets, celery, green olives, shredded carrots, a few walnuts and dried cranberries sometimes if I have them. Fav dressing at the moment is Olive Gardens House Italian. No meat , cheese or eggs unless were making it more of a main meal with crusty bread and fruit. Now I want salad but already planned ham bbq, oven fried pitato wedges and cole slaw today. Maybe I'll have to have salad tomorrow with burgers.

We eat a lot of salad here. Most often it is a typical garden salad of romaine and dark leaf lettuce together with chopped peppers, onions, cucumber, tomato. And if on hand, celery, cauliflower, carrots, cabbage may be added.

The favorite way to expand on the typical salad is to top it with a serving of pasta salad that is dressed with any type of salad dressing and adding grilled or sauteed chicken that has marinated in a matching dressing. Add a smattering of a cheese to compliment the dressing and I am in salad heaven.

I eat a salad every day, often two. It may be the main entree with an added protein but a salad almost always accompanies my meal. I enjoy all kinds of ingredients other than strawberries and iceberg lettuce. Much of my garden space is dedicated to many different kinds of green (or red) leafy stuff.

I will be on a mission to make jellyfish salad, now. There are two or three Asian markets in town, so a bit of shopping is in order. Bourbon milkshake, can you share a recipe?

I eat a salad almost every day for lunch. My toppings of choice are: garbanzo (chickpeas) beans, sliced red (non-pickeled) beets, canned corn, canned tuna chunks, snow peas, and croutons with buttermilk ranch dressing.

Jodi you reminded me sometimes when I remember I buy a single or two ears of fresh corn, cut the corn off the cob and sprinkle it over the salad. It adds a tiny sweetness and even more crunch.

Lawmaking mentioned cranberries, which reminded me that DRIED fruit DOES sometimes end up my salad.

I've never tried poppyseed dressing. Can anyone explain the taste please?

Sunflower seeds, croutons, I've tried tuna fish....

Mamapinky, I'll explain what poppy seed dressing tastes like as soon as you describe what chicken tastes like, lol.

Your best bet is to look up the ingredients, then use your own taste memories to try to figure out what it might taste like. I can tell you that it's too sweet for me.

There are lots of recipes on line so it will be easy for you to whip up a batch. Alot of people like it.

I like poppy seed dressing, but most are JUST sweet. My niece made a version of it for a family get together that wowed me, because it has a good amount of tang to offset the sweet. She won't mind if I share it.

3/4 cup white vinegar

1.5 cups canola oil

3/4 cup sugar

2 TBSP white or yellow onion

1.25 TBSP salt

3/4 tsp dry mustard

1.5 TBSP poppy seeds

Place all ingredients except the poppy seeds in a blender. Blend on high for at least 1 minutes, or until the onion is fully chopped up and emulsified into the dressing.

Add the poppy seeds and pulse a few times until incorporated into the dressing. Refrigerate.

Rhizo. Haha fair enough. I should have ask if it is sweet or tangy but found my answer.

We both like big old Cobb salads. Add Meats, eggs, croutons, crumbles, etc. I like sweet things on mine occasionally like dried Cranberry and pineapple, he doesn't. He sticks with blue cheese dressing, I like that too but will try a variety of dressing. No sardines! I am OK with the occasional smoked oyster or clam, or crab and shrimp or lobster. We go through spells it seems with salad. More of them in the summer. His absolute favorite is a wedge salad with lots of blue cheese crumbles and dressing.

I don't know what jellyfish salad is but if it's really jellyfish from the sea I don't want any thank you.

I just cannot eat fruit in a savory salad. I like fruit salad though. My dressing of choice on a savory salad is either just lemon juice, rice wine vinegar or a zesty Catalina. Fruit salad needs no dressing for me.

When I add broccoli to a green salad I blanch it first. I find it has a better color, texture and flavor that way. Raw broc doesn't do a thing for me.