My salad skips the lettuce most nights. I make a fruit salad. Banana, plums, apricots, strawberries, pears, avocado, mango and often pickled artichoke hearts etc. I make up a cup or so of fruit per. If I use lettuce I will normally make it green as in cucs, celery, maybe some tomato. I like the fruit because not only does it have a lot of nutrients and vitamins it serves as a dessert as well.

My fave salad ads are sliced avocados and cherry tomatoes.

We have our salad after the main course, and it's simply lettuce (often Boston, or Bibb, or red leaf) dressed with vinaigrette.

Salad after main as well for us. Tonight salad course was on the desserty side with grilled peaches atop mixed baby greens and a white "balsamic" vinaigrette. Our usual salad is greens, a fruit, or tomatoes, or red onion, and a basic vinaigrette.

Romaine, shredded raw brussel sprouts, steamed green beans, carrots, tomatoes and chicken—- some or all of those ingredients go in my luncheon salad. I usually dress it with vinegar and oil from cruets, or with lemon vinaigrette or occasionally honey mustard or ranch. I make all our salad dressings, mainly because I know exactly what they contain.

My favorite salad aa a main is Greek.

We always have salad at dinner, always as a side dish to accompany a main course and a simply prepared veggie steamed or roasted, plain with no butter or sauce. Neither of use wants to spend the time preparing or cleaning up after anything more elaborate. When we want something more elaborate, we eat out or get take-out. Salad sometimes for lunch.

Our standards at dinner are plain arugula or butter lettuce with either vinaigrette or just olive oil and vinegar (the first is the same as the second but with Dijon mustard whisked in). Or a more elaborate romaine or iceberg lettuce with carrots, celery, green onions, avocado, sometimes beans, and whatever else is around, including leftover or pickled beets, olives, roasted onions,etc. With bottled Bobs Thousand Island or Blue Cheese or Newman's Caesar. Or with the same homemade vinaigrette.

It's funny how a couple's habits are a blend of what each person's experiences may have been. In the case of dinner and salad, what I've described is what I grew up with in my parents' home.

In our house salad is a side about 4 times a week. The greens are romaine, arugula, and/or spinach.

Sliced mini sweet peppers and cherry tomatoes are usually part of the mix. Sometimes I add julienned carrots, sliced celery, and red cabbage.

Dressing is homemade or bottled, depending on my mood. Sometimes just EVOO and vinegar. Occasionally Pecorino Romano or Feta is added to the mix.

Depends. In the summer, I eat a lot of "salads" that are just halved cherry tomatoes, cucumbers, and fresh herbs with olive oil and red wine vinegar, some garlic, and those little tiny mozzarella balls, because I have lots of cherry tomatoes and cucumbers from my garden. I eat that as a side to a main.

If I eat a salad as a main, it has to have protein. It is usually(not always) chicken or boiled eggs on top of butter lettuce, with cheese, tomato, cucumber, and olives, black, green or both. Dressing is ranch or italian. I often get a grilled chicken salad from Zaxbys for dinner.

I went to a local place that has a nice salad bar today to get dinner. I got SO a burger and fries, myself just a salad. My salad had iceberg lettuce, cucumber, pickles, jalapeños, cheese, pepperoni, tomatoes, black olives, green olives, green onions and red bell peppers, and I got ranch to go on it. When I got to work, I discovered that SO had snuck a few of his fries on top of my salad too. Made it 1000% better.

This time of year, our salads are mainly romaine for greens, but in cooler months when I grow my own greens and tomatoes, we have Asian mustard greens and leaf lettuces. Along with that, I like cukes and sweet peppers, tomatoes, a bit of green onion tops and fresh basil. - sometimes fresh broccoli too. My favorite dressing now is syrupy balsamic vinegar and some salt. Hubby likes blue cheese or ranch.

I like to make roasted veggies: potatoes, sweet potatoes, beets, green beans, and roasted meats and add to the green salad to make a meal. I also make Mexican style ground beef & veggies and top it with chopped up salad, chips and salsa for another one bowl meal.

I often make a huge dinner salad to eat and by the time I am done eating I am so tired from chewing haha.

Green Olives or Kalamata olives

Feta cheese cubes

Sliced Strawberries or mandarin oranges

Mushrooms

English cucumber

Croutons or a seed mix

Sometimes cherry or grape tomatoes but I would rather have strawberries

Green or Red bell pepper

Diced pork chop

Lemon juice/olive oil dressing

Usually I make my own dressings but a few weeks ago I bought Renee's Ravin' Raspberry Dressing. So good and I also add fresh raspberries to my salad

I'm often making two single salads for a dinner side - DH and I don't necessarily have the same taste. He would eat baby raw spinach for the green every night, sometimes subbing romaine. He likes boiled egg with his and I find it filling. Black olives while I'm indifferent. I'll put dried cranberries in both our salads, often slivered toasted almonds, usually shredded Parmesan. He prefers blue cheese dressing above all else while I like a range of dressings - And, tomato, red onion, match stick carrots and I'll happily accept whichever vegetable was left over from the night before and chilled....green beans, sugar snap peas, whatever is in the refrigerator. Salad shrimp for each of us the last few days and I have enough for tomorrow.

Right now we eat a ton of cucumber salads of different sorts. Other than that anything/everything from the garden gets tossed with what ever lettuces are out there too.

Our menu varies, but most often a simple lettuce salad is part of lunch, not supper and never breakfast(!).

No lettuce.....Usually my salad is chunks of tomato, peppers, sweet onion or green onion, and cucumber. If it's my lunch or dinner, I add feta cheese (but not if it's part of a meal). My favourite dressing is Brianna's French, because it's a vinaigrette with lots of mustard; since I discovered that, I stopped making my own.

Fresh microgreens from the kitchen window, lettuce/greens from the garden, garden tomatoes, fermented carrots/cukes/shallots, pickled beets, pickled eggs, sunflower seeds, and avocado when I have one. Sometimes a cheese, Homemade vinaigrette.

As a main:

Spinach leaf, kale, tortilla strips or croutons, sunflower seeds, green olives, fresh corn kernels

Dressing: Balsamic vinegar, dry ranch seasoning mixed into Greek yogurt

I get those bagged cabbage salads, like sunflower ranch, etc. and add chicken or hard-boiled eggs. and it's a meal. As a side salad I use romaine, and add croutons cheese and tomatoes.

Spinach and Romaine, cucumbers, bell peppers, tomatoes (in the summer), green olives, a little diced apple or grapes, olive oil and balsamic vinegar. Trying to add some grilled chicken or fish because I don't think I get enough protein. I eat that nearly every day for lunch.

anything and everything with the exception of tomatoes and meats.

I rarely make salad as a main dish, and maybe once a week as a side dish. (Lazy) WE like Boston/butter lettuce when available, tomato, black olives -- and avocado now that they are 99 cents apiece after disappearing from stores for months. Never croutons. Never green peppers. I can eat about half of a Cobb salad -- something I often order for a lunch 'out'. Always dressing on the side.

Thanks for the tips about 'store bought' dressings. The raspberry sounds good, and that Brianna's French.

I do not buy salad dressing - it is very easy to make, and I am particular about it. I often make a Caesar dressing and then have it with Romaine lettuce and croutons.

If I am making a simple green salad, it generally has green leaf lettuce (or Romaine), grilled marinated mushrooms, and tomato. Sometimes I add very thinly sliced celery. I never add any kind of fruit or nut to a green salad, but I add walnuts and Gorgonzola to a beet salad. The dressing can be homemade Ranch (from all fresh ingredients), Roquefort, or herb vinaigrette made with garlic and fresh herbs such as basil, oregano, thyme. I do not use dried herbs in vinaigrette, but I will use dried oregano in a Greek dressing.

I also often make Tuscan kale salad, and that has kale, bread crumbs, and Romano cheese, in addition to a special vinaigrette that I make for it.

Cobb salad is one of my favorite salads to have in a restaurant, but I rarely make it at home.

grew up with only this and still my favorite: torn lettuce mixed with mayo, salt/pepper MAYBE croutons

It’s alway different for us. We love various versions of panzanella. I always use ciabatta to make the croutons. Love how they soak up the vinaigrette. The other night I made a main dish salad with romaine, grilled ribeye, red onion, roasted beets, sautéed mushrooms and blue cheese dressing. Tonight we’re having one of DH’s favorites, cole slaw with horseradish dressing. I almost always make my own dressing. I do like Girard’s Caesar and Hidden Valley Ranch (made from the packet, not bottled). It’s still the best ranch I’ve had.

Cucumbers, Iceberg lettuce, raw green peppers and radishes are out for me. My GI system has unpleasant side effects from all of them as well as Kale. Romaine is my go to or Baby Gem whenever I can find it. I also like butter lettuce with a simple vinegrette. Unless the salad is going to be my whole meal like Lar's Cobb salad, I don't like too much stuff in mine. As an entree, I do love Salad Nicoise.

I make salads with our dinner many nights each week. I use ” artisan” lettuces and romaine, carrots, shredded cabbage, cauliflower, cucumbers, and tomatoes. If the salad is our main course I generally add chicken, pork, and a baked potato! The potato is an integral part of a salad if i am at a restaurant. It is a filler for me because I am Gluten free .