Romaine, mint, watercress, nasturtium, chives, red onion, greek peppers, kalamata olives, cherry tomatoes, with a felafel or two on top if you want it for a main course. Lemon tahini dressing if you have to have it, but the salad is tasty enough without it. I can't wait for the fall growing season to start so I can make this again.

Mixed baby greens with some arugula tossed in - dried cranberries, candied walnuts, crumbled goat cheese, white balsamic vinaigrette.

I make the same green salad every time these days: lettuce, mini sweet peppers, carrot shavings, a bit of green onion and fresh basil, cuke slivers if I have any, and tomato chunks or halved grape tomatoes. I love to add arugula too, but I have none growing right now.

My go-to dressing lately has been some grated parmesan or slivered swiss, a sprinkle of oregano, balsamic vinegar, salt & pepper. With some roasted chicken breast on top, I can eat this every day, & I have too = )

Spinach, strawberries, fig olive oil, sesame seeds, poppy seeds, salt, pinches of sugar, fresh coarse ground black pepper. Option- use watermelon instead of strawberries and more salt less sugar, or use blueberries and honey, or even mango without salt. Use a good fruity olive oil or pomegranate molasses thinned with safflower oil. Must chill for an hour to get the best meld.

I like iceberg wedges also. Always with halved cherry tomatoes but switch between blue cheese and thousand island dressing. And crumbled bacon over the top!!

And nothing beats a good Caesar!! I like the unstructured version of whole leaves of Romaine hearts drizzled liberally with homemade dressing (heavy on the anchovies for me!!), then some shaved Parm and a few croutons. I could eat one everyday!!

My list would be long! Been making various versions of panzanella lately since we all love it. Always happy with any type of salad with greens, fruit (dried or fresh), candied pecans, blue cheese, etc. I make a Horseradish Coleslaw that's really good.

I like almost all salads but will add to the list here of a warm goat cheese salad. Yum.

chloebud, would you mind posting the Horseradish Coleslaw recipe? Sounds intriguing!

Olychick, it really is good! I found the recipe years ago (circa 1978) and have been making it ever since. Even non-horseradish fans have asked me for the recipe. The amount of horseradish can be easily adjusted to suit your taste. I often halve all the ingredients when making it for just DH and myself. Most of the time I omit the onion or use less.

Cole Slaw with Horseradish Dressing

1 small head green cabbage (about 1 pound), shredded
Optional: 1/3 cup chopped green onion

3 T. cider vinegar or white wine vinegar
2 T. sugar

Salt and pepper (to taste)

1 tsp. celery seed
1/3 cup sour cream
1/3 cup mayo
2 T. prepared horseradish (or to taste)

Mix vinegar with sugar, salt and pepper...make sure the sugar dissolves. Mix in remaining ingredients and taste for seasoning. Toss with cabbage and green onion about 30-45 minutes before serving. Cover bowl and chill until ready to serve. Toss again before serving.

Looks good! Thanks!

One of my favorites is romaine, sliced red onion, sliced strawberries, pecans and a poppyseed dressing;

broccoli florets, halved cherry tomatoes and a small bottle of Italian dressing; broccoli florets, cauliflower florets, sliced green olives, sliced green onions and for a dressing a mixture of Ott's French dressing and mayo (half and half);

the classic 3 bean salad (recipes are "everywhere");

a "faux" Olive Garden salad of romaine, cherry tomatoes, sliced purple onions, black olives, pepperoncini and croutons with an Italian style dressing (bottled or homemade)

A good coleslaw whether creamy style or oil and vinegar style

One of my favorites is wakame, and you can see the recipe here. I buy large bags of the dried seaweed salad at one of the Japanese markets, and so I always have it on hand. Here's another version from the NYT., but I've not made that one and would leave out some of the ingredients, such as the pumpkin seeds.

My all time favorite is Crab Louis, and this is my own recipe:

1 pound King Crab legs/claws, or 2/3 pound crab meat
several leaves of green leafy lettuce, such as Romaine, Butter, Green Leaf, or Red Leaf
1 large Haas avocado, fully ripe, peeled and halved, with seed removed
1-2 tomatoes, depending on size
2 hard-boiled eggs, sliced
3-4 white or brown button mushrooms, thinly sliced
8-12 black olives, sliced in half, optional
1-2 green onions, minced (one large or two small)
Louis salad dressing*

Remove all crabmeat from the legs and set aside.

Arrange two plates with leaves of lettuce, just enough to cover the plates.

Halve the avocado and thinly slice each half, keeping the slices in place. Transfer each half to a plate with the cavity side up in the center of the plate. If you can’t keep the slices in place, you can arrange the slices like the spokes of a wheel. Place the crab meat in a heap in the center of the plate.

Cut the tomatoes into wedges, approximately 8-12 wedges per tomato, depending on size. Arrange the tomatoes around the avocado halves in a spoke pattern. Arrange the hard-boiled egg and mushroom slices between the tomato wedges, and sprinkle with olive slices and green onion.

Pour about 2-3 tbsp Louis salad dressing on top of the crab.

Serve with garlic toast and Champagne or dry white wine, preferably sparkling.

Note: you can substitute chopped, cooked asparagus for the avocado.

*Crab Louis Dressing:

2/3 cup mayonnaise
1/3 cup chili sauce
1 Tbsp minced green onion
2 tsp lemon or lime juice
1 tsp prepared horseradish
dash of hot sauce or cayenne

Combine all ingredients and mix well.

I also frequently make Tuscan kale salad, which I found a recipe for here.

I don't have a fantastic favourite, but I love sliced beetroot, sliced oranges, sliced red onions, walnuts, seasoning, olive oil and a little sherry vinegar.

I haven’t tried this one yet, but have made several very similar recipes and love it.

http://www.geniuskitchen.com/recipe/grilled-beet-charred-citrus-salad-536443

Louise

I often serve a salad of greens, oranges, avocado and red onion with Mexican food. Might add some jicama, too. It's tasty drizzled with this vinaigrette.

2 T. sugar

2 T. red wine vinegar

Salt and pepper (to taste)

Few dashes Tabasco (to taste)

1/4 to 1/3 cup olive oil

chloebud, I often make the same salad with Mexican food!! Depending on the season, I sometimes substitute pink grapefruit for the oranges. And I like a very light and tangy (not sweet) dressing with it so usually just a basic vinaigrette with lime juice and a few dashes of hot sauce.

gardengal, it's a nice combo Mexican food! :-) Speaking of Mexican, I just reminded myself of this favorite from Tyler Florence. His recipe called for 2 tsp. salt...too much!

Avocado, Black Bean and Corn Salad

Vinaigrette:

1 small clove garlic
1/2 tsp. salt
3 T. fresh lime juice

1/2 tsp. salt

1/4 tsp. chili powder
1/4 cup olive oil

Salad:

1 cup fresh corn kernels (from about 2 ears)
1 orange bell pepper, diced
1/2 small red onion, finely chopped (about 1/4 cup)
1 T. extra-virgin olive oil
1 (15-ounce) can black beans, drained and rinsed
Kosher salt
Freshly ground black pepper
1 cup cherry tomatoes, halved
1 small hass avocado, halved, seeded and diced
1/4 cup chopped fresh cilantro, leaves and stems

Smash the garlic clove, sprinkle with a pinch of the salt, and smear to a coarse paste with knife. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.

Cook the corn, bell pepper, and onions in the olive oil for just a few minutes over medium-high heat in a skillet. Toss in the black beans and cook until warm. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro. Serve.

Mmm - reminded by the above comments that I often top my salads w/ roasted beet slices w/ lime, &/or chickpeas.