Anonymous wrote:

Bacon & egg salad: sharpish greens (think an arugula mix or similar), lardons or small chunks of crispy pan-fried bacon, croutons. Toss them together. Make a dressing from the bacon fat and some lemon juice. Top with a poached egg and fresh ground black pepper.

What are you, French?
I like your suggestion of arugula-ish greens. I've never liked frisee.

Ha! Not French, but stole the idea from a salad I had at Central, years ago. And I don't really care too much for frisee, either. Actually, I usually use whatever greens are hanging around--this is a quick pantry lunch salad for days I work at home. So it's often just boring old romaine.

This, but I cut the sugar and honey in half or completely out depending on what kind of peanut butter I use. I also don't use bagged anything. A food processor and $2 works just as well.

http://www.onceuponachef.com/2014/06/asian-kale-slaw-ginger-peanut-dressing.html

Anonymous wrote:Bacon & egg salad: sharpish greens (think an arugula mix or similar), lardons or small chunks of crispy pan-fried bacon, croutons. Toss them together. Make a dressing from the bacon fat and some lemon juice. Top with a poached egg and fresh ground black pepper.

Made This tonight - the dressing didn't turn out good so I didn't use it, but the salad was delicious! I can only imagine how decadent it would be if I hadn't messed up the dressing!

Garbanzo, tomato, onion, arugula, romaine and olive oil and lemon juice. If you want more substance, add feta or shaved Parmesan.

Lentil Salad with Mint and Feta:

http://www.epicurious.com/recipes/food/views/Lentil-Salad-with-Mint-and-Feta-10

I made it the first time with apple cider vinegar instead of red wine vinegar because that's all I had in the pantry. It was delicious, so that's the way I always make it now.

Chipotle honey LIME vinaigrette!

Tonight I'm doing a chickpea chopped salad. Butter lettuce, avocado chunks, grape tomatoes, fresh corn kernels scraped off the cob, diced green pepper, chopped cilantro/basil/green onions all tossed with a chipotle honey like vinaigrette.

All good suggestions. We also do a lot of non-greens based salads:

lentil salad (cooked lentils--you can cheat and buy the premade ones from TJs which have a nice, firm consistency--tossed with celery, carrots, peppers, green onions)

quinoa or barley tossed with sliced veggies (roasted or grilled or raw)

chickpea salad (chickpeas, feta, sliced bell peppers, sliced cucumber, parsley)

Romaine or spinach, roasted beets, avocado, goat cheese and chopped pecans with vinaigrette.

Broccoli salad! I keep the broccoli raw (no blanching). Bacon is optional.

http://www.foodnetwork.com/recipes/trisha-yearwood/broccoli-salad-recipe/index.html

Ingredients

8 ounces bacon
Salt
5 cups small broccoli florets
1 cup mayonnaise
1 tablespoon cider vinegar
1/3 cup chopped onion
1/4 cup sugar
3/4 cup raisins
1/2 cup sunflower kernels

Directions

Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels.

Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.

In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour.

Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately.

Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/broccoli-salad-recipe/index.html?oc=linkback

I like a simple salad of mini cucumbers and grape tomatoes. I usually toss with a fresh herb from my garden - basil or dill. I like to dress with balsamic vinaigrette.

for the summer, watermelon, feta, and a balsamic reduction

With sprigs of mint! If you really want to go for it, lightly grill the watermelon slices, before cutting into small wedges.
There's also a grillable cheese -- haloumi. Can add a nice touch.