I love salad but I have no recipes for salads. I make them to taste (I must be Chef Michael Smith's twin separated at birth). I love to mix "bitter" greens with regular greens, tomatoes, yellow/orange/red peppers, dehydrated tomatoes, pickled beans, sprouts, berries, nuts, cheese, seeds, and toss it all together with an infused EVOO and specialty vinegar, S&P, some nutritional yeast, some edible flowers, chopped hard cooked eggs, some sesame oil, maybe a bit of grated ginger and soy sauce, fresh chopped herbs, maybe some wild rice or barley. Grated baby beets, carrots, radishes, kohlrabi, zucchini, grated cabbage. Not much help, here. If I've recently made kimchi, I'll use the "juice" from that as the dressing and finely chop some of the kimchi. My go-to 5-bean salad is tossed with homemade salsa and topped with fresh chopped cilantro. When in season, add some fresh chopped cucumbers and fresh tomatoes, onion, grilled corn, green and wax beans, kidney beans, garbanzo beans, rosemary-lemon pickled beans, some chopped fresh kale, swiss chard, or spinach. The older I get, the less often I use recipes except when baking. I wing most of what I cook and use what is on hand--either in the pantry or in the garden or in season.