Salad - All the possibilities!

I love making salad and I often make a big salad for dinner when the weather gets warmer. I love all the different types of lettuce out there (although I am guilty of getting into a bit of a lettuce rut) and all the different things you can add in to a salad. A salad can be French, Spanish, Greek, Scandinavian, Middle Eastern, Asian or just plain old farm-to-table American. I'm a bit of a crazy person when it comes to dressing. Have you looked at the ingredient list on a bottle of dressing recently? They are way too long and not pretty! So I've been making my own for a while now. It only takes a few minutes. I make it in a large mason jar so it lasts for a week or 2 and I actually recently bought these mason jar lids from amazon and I think they're fabulous for this purpose. 

Here are some of my favorite combinations. 

The essentials: Mixed greens with roasted beets, goat cheese crumbles and pepitas (pumpkin seeds)
The optionals (but recommended): chickpeas, cooked quinoa, grilled chicken
Recommended dressings: lemon honey vinaigrette, balsamic vinaigrette

The wedge salad is a favorite that I get when I occasionally go to a steak house and want to pretend that I'm being healthy :-) I use romaine, but if you want to be a purist, feel free to use iceberg.
The essentials: Romaine lettuce, grape or cherry tomatoes, bacon
The optionals (but recommended): grilled steak (I like skirt, hangar or flank).
Recommended dressings: blue cheese or ranch with blue cheese crumbles added (which I guess is pretty much the same thing as blue cheese dressing).

The essentials: Arugula, roasted potatoes (I like fingerling potatoes for this salad, but really any roasted potato will do), cooked string beans and/or cooked asparagus (I sauté these, let them cool and then add them), smoked trout or fresh or canned tuna or even smoked salmon will work, farro or quinoa tossed with some fresh dill and lemon juice
The optionals: soft boiled egg, thinly-sliced, fresh radish, endive, radicchio (which I like to sauté in a pan with some olive oil, salt and pepper but it can certainly be added fresh too, lemon zest
Recommended dressings: lemon honey vinaigrette