Back again...I make my own bleu cheese dressing (Miracle Whip Lite, crumbled bleu cheese, little milk to thin to your prefered consistancy.) I spoon that over the greens and top with crumbled cooked bacon and grape tomatoes.
I also like Feta Cheese on salad, with black olives, grape tomatoes, chopped venison salami, and maybe artichoke hearts, when I feel fancy.
With spinach salad, I like a warm orange vinagrette, bacon, hardboiled eggs, thinly sliced red onion (I give mine to Kim), and tomatoes. (always)
Another is my 7 layer salad...iceberg salad mix, small cauliflower and broccoli florets, half a small sweet onion diced fine (onion doesn't bother me in this one), frozen peas, chopped green and red pepper, crumbled bleu cheese, chopped chicken, ham, or salami (opt)... put in large dish in layers. Cover top generously with Mayo or Miracle Whip (Lite), being sure to seal the edges. This keeps the air out and the lettuce crisp. Let stand in fridge 8 hours or more...I make it the night before. Top with grated white cheddar cheese (or your choice) and fried, crumbled bacon. Garnish with grape tomatoes and serve. (You can do this when you make the salad, but the bacon will get soggy.) You can alter ingredients to suit your taste...the method is what makes the salad great for having on hand or taking to potlucks.
It keeps, refrigerated, 3 days in good shape.
I took some to a wake recently, and here were all these meat trays, noodle dishes, slumgullion, and tons of desserts. They went after my salad with GUSTO!
Of course, they had no problem with Kim's pulled smoked pork butt and my homemade BBQ sauce, with Maull's on the side.
I can think of more salads I love, but won't bore you further