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~frissee,endive,radiccio (bitterish stuff) w/ a slightly warm vinaigrette. sautee some minced onion/shallot/scallion, bacon if you want, red wine vinegar, a bit more oil and lots of pepper. toss with the greens while warm. add cheese, croutons, toasted nuts, or even a soft-cooked egg on top.
~chopped romaine, shredded carrot, and radish coins w/ a simple vinaigrette that replaces half of the oil and half of the vinegar with buttermilk or sour cream.
~ wedge of iceberg with blue cheese, and lots of chives

Cut butternut squash into 1-inch chunks, toss with S&P, and olive oil and roast at 375ºF for about 45 minutes. Add the chunks, slightly warm to your salad greens and then add your vinaigrette. The squash soaks up the vinaigrette beautifully and adds so much to a green salad. Then add some crunch with some green onions, sunflower seeds and sweetness from some craisins. Heaven in a bowl.

We do several salads all easy.
Spinach, mushrooms, red onion, hard boiled egg and poppy seed dressing.
Butter lettuce, cranberry, walnut and blue cheese dressing
Tomatoes, cukes, pea pods, sweet onion, french dressing

All are good and good for you.

Romaine lettuce w/ smoked salmon topping used sparingly and Caesar or kiwi dressing.

Tzatziki over cucumber slices makes me happy and it's easy to make. It might be too much cucumber for some though. :)

Another favorite dressing of mine that might be a bit funky for some is made with white miso, grated ginger and onions, sake, soy sauce, rice wine vinegar, sugar. I like it with iceberg lettuce and Japanese cucumbers.

Mandarin oranges and slivered almonds are pretty nifty additions to almost any salad.

- Quinoa, toasted sunflower seeds, sweetcorn and peas
- Tabbouleh (Bulgur wheat, parsley, onions, garlic and an olive oil and lemon vinaigrette)
- Couscous, chickpeas, roasted garlic and watercress
- Goats cheese, olives, roasted peppers and steamed broccoli

The vegetation in my green winter salads tends to be pretty unexciting. Mostly romaine, radicchio when I have it, and if some other lettuce looks good and doesn't cost an arm, I might indulge.

After that, if there are interesting or salad-worthy vegetables left over from dinner, those tend to fall into my salads, either cooked leftovers, or uncooked veg that I've set aside.

Since I'm the only one who eats the salads, I tend not to open a jar of something specifically for a salad, but if I might set something aside for my salad if I'm using it in another dish.

To make it more interesting, I'll experiment with different oils, vinegars, and herbs for the dressings. I tend to do single-serving dressings, so even if the salad is the same romaine, the dressing can be different every night.

They all sound so good...we love pears, dried fruits, oranges and grapefruit like Pooch.
Totally forgot about a wedge of iceberg with blue cheese - have to get that back into my repertoire very soon. Thanks Coolname.

i like a good caesar salad in the winter with romaine hearts. smash up some garlic with an anchovy, then mix it with an egg you've boiled for 60 seconds along with some lemon juice and a little dried mustard powder. toss with the lettuce and sprinkle with parmesan.

@ cybercita - yes! If you eat enough garlic, it's impossible to be cold :-) Although I tend to use mayo instead of the egg; my sister taught me that way and I rather like it even though it's not authentic. Try using honey dijon mustard instead of the mustard powder for a yummy variation!