I just shake it up and eat it out of the jar.
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I use the quart sized jars.
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A salad was dinner tonight: green leaf lettuce, sliced cuke and radish, shaved carrot, Sweet Bite cherry tomatoes, leftover sliced chicken, and shaved Comte cheese, drizzled with Ken’s Parmesan-Ranch salad dressing.
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Belgian endive with mandarin segments in a creamy, peppery, lemony dill dressing. My mom used to make this all the time for us, and it’s one of very few exceptions to my ‘no sweets in my savories’ rule. The key is plenty of fresh ground black pepper.
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Look the other way if you don’t care for sweet potatoes. 
I cobbled together a colorful Southwestern-ish salad with leftover sweet potatoes roasted in spice rub and olive oil, Kuner’s black beans in chili spices (hiding under the reduced fat cheddar), roasted shishito peppers, cherry tomatoes, and avocado, on a bed of arugula dressed with balsamic and olive oil.
It’s cold outside, so warming the sweet potatoes and beans before popping them atop the greens made this more appealing.
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Thinly-sliced celery and celery leaves
Toasted walnuts
Diced dates
Lemon juice, EVOO and parm dressing.
Delish
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It is very rare that we can find endive in any of the grocery stores in our area.
Where are you?
It used to be really difficult here as well, and I used to get my fill in Berlin during the summers, even tho it’s decidedly a winter lettuce. Well, used to be before greenhouses.
Then Wegmans carried it for a ludicrous price I refused to pay, but now our Giant supermarket has it often, at a far more reasonable price.
Tonight’s SALAD was iceberg, cukes, yellow pepper, avocado, corn, and a little tuna for protein, all tossed with augmented buttermilk ranch.
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Roasted golden beet, blood orange, fennel, avocado over greens, sherry vinegar & oo with orange zest and a dribble of honey dressing, fennel fonds.
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First salad back in my kitchen – no prizes if you guessed it before you read it – FENNEL! Ha ha.
Shaved fennel, citrusy dressing, slivered almonds, parmesan, and aged cheddar that tastes like a parm blend.
Hit
The
Spot
Now I need to get an orange in there.
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Arugula that was on the very robust side (like chewing grass clippings, kinda), avocado, cherry tomatoes that were getting wrinkly, lemon vinaigrette, parm.
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Apparently I bought a bag of Sumos and forgot about it.
So, fennel and orange craving box checked. Dressed with orange juice, lemon juice, orange zest, and olive oil. And cheese shavings.
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@Saregama and @linguafood
I am inspired to cut some greens, and maybe some oranges to go with this. Ooo! I have ripe avocado too!
Beet salad with my daughter’s incendiary chili oil in the dressing.
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So glad. I am constantly inspired by everyone’s shared meals here.
Ooh! What chillies did she use that made it incindiary? I bet it goes great with the sweetness of the beets.
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She can’t or won’t say!
Hahahaha
Maybe she doesn’t know 
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No, I did not eat a salad today, and I regret it.
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A variation of last summer’s watermelon salad with pickled onion
This time with standard pink watermelon and I only pickled one small yellow onion using a quarter of the liquid but full count of spices.
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