Insalata Caprese with burrata & lovely FM heirlooms.
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Homegrown black cherry tomatoes and celery
CSA lettuce, cucumber and peaches
Pickled beets, feta, olives
Vinaigrette with backyard herbs
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Inspirational - A good looking combo with ingredients I already have on-hand.
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Large salad, little gem and red lettuce, spinach, Walla Walla sweet onion, cherry tomatoes, (Sun sugars from the garden), a French bleu cheese whose name I have forgotten, pink himalayan salt, tellicherry pepper and ranch dressing.
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Salade Niçoise, sun sugars and haricots verts from the garden. Oo&v, garlic, anchovies, capers, parsley dressing.
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Monday’s Caprese/Spinach salad - bed of spinach topped with slivered red onion, slices of small fresh mozzarella log, halved cherry tomatoes. Drizzled with equal parts olive oil/balsamic vinegar, dusted with dried basil.
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Two salads today for a picnic: pasta and snap peas with pesto dressing, and tomato and gyoza dressed with chilli oil, rice vinegar, and soy.
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No pix 
yesterday’s dinner was a blt salad where I added a couple of peaches. Day before was corn off cobb with red bell, sweet onion, evoo and lime juice. Both very tasty.
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I always start with egg yolks when I do a Caesar salad. I don’t care if I sicken myself (never have) but when I do it for others, I’ve always sought out pasteurized eggs in the shell. It’s been years; I don’t even know if any local groceries carry them anymore. (yes I know I can do it sous vide).
I’ve made that dressing often and all my friends and I love it, have never gotten sick. I always buy good Pastured eggs from WF.
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You can also use a coddled egg.
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I get my eggs from a very very local source. There’s usually a blue one in the carton, too. 
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Today’s lunch composed salad was a stack of leftovers artfully arranged on fresh spinach with added walnut halves and creamy poppyseed dressing. Leftovers included: A few chicken/proscuitto tortellini rewarmed. Quarter-moons of grilled zucchini (that never got into a salad raw). Reheated sweet potato fries as “croutons”. Last 4 from a container of cherry tomatoes.
Beside a half-ear each of fresh sweet corn, steamed.
Clearing out all the leftovers containers made room for the afternoon Costco shopping haul.
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Recipe adapted and scaled down for two servings, from July cooking class instructor Joan Donatelle's book, Astonishing Apples.
Spinach (I slice as chiffonade, for easier eating) with apple (diced or julienne strips), thin-sliced fennel, manchego cheese (shredded or diced small), sliced almonds (original recipe called for Marcona almonds) and a sherry/honey vinaigrette. The dressing "makes" the salad.
For 2 -3 servings:
1 T sherry vinegar
1/16 tsp. salt
1/2 tsp. honey
1/2 clove mince garlic
2 T extra virgin olive oil
Combine first 4 ingredients. Slowly whisk in olive oil until dressing is emulsified. Drizzle over salad.
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