Mâche from the market with cukes and very flavorful tomatoes in a creamy herb mustard dressing. I’m REALLY going to miss that lettuce back home 
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We are now in the throes of the heat wave everyone else has been getting so salad days are here again. I was going to have a salmon kale salad for dinner tonight to eat up some of the kale I got in my CSA last Thursday however I don’t have any salmon fillets left in my freezer stash. I paid a visit to the fish monger and grocery store yesterday afternoon when I was shopping and I’m not interested in getting a larger fish fillet this week since I’m planning on a trip to Costco next week and I’d like to see what kind of fresh fish they have before I stock up. So tonight I had a plain old kale salad with yellow pepper, avocado, sundried tomatoes, cranberries, and sunflower sprouts.
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Heat wave in effect here, too. Salad for lunch and a variation of bún thịt nướng (Vietnamese grilled pork and rice noodles) for a salad dinner. Leftover grilled pork, herbs, sprouts, noodles and that zingy lime and fish sauce dressing made it the perfect choice for a hot evening. Sriracha and hoisin drizzle because I like it. 
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Today’s lunchtime salad was spring mix dressed with evoo and balsamic vinegar then topped with crumbled blue cheese and toasted walnuts.
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I was staring at your walnuts and thinking that toasted walnuts would be really good with beets we’ve been eating. Going to do it with the next batch. I think I have both goat cheese and feta in the freezer, though I like a simple yogurt drizzle with beets too.
A typically Gujarati grated carrot salad – simple tempering of asafoetida, mustard seeds, and karipatta / curry leaves.
Sometimes it’s finished with fresh coconut and cilantro, but not this time.
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My SOTD existed for the purposes of lunch and using up crumbly shards of tortilla chips remaining at the bottom of a bag.
Surprisingly satisfying in a salad with avocado slices and a bit of sharp cheddar, grated using the large holes of a box-style grater.
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Beets and goat cheese go well together. I don’t think I’ve ever had feta with beets although I’ll bet they would pair well. This is one of my favourite beet-goat cheese salads.
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I don’t eat beets very often, but one of my favorite beet dishes is sliced beets topped with really good feta, good quality dried oregano (crumbled buds, ideally), and a generous drizzle of olive oil. Freshly ground pepper if you want to gild the lily.
I prefer the saltiness of the feta over the sweetness of goat cheese, which to me emphasizes the sweetness of the beets rather than complementing it like feta does. Ricotta salata is also an option. Or gorgonzola and walnuts if ya wanna go wild 
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Made a side salad for our soft shell crab sandwiches tonight - spring mix and tomato. The dressing was 2 parts walnut oil to 1 part sherry vinegar, with a squirt of Dijon, half a shallot (diced), and salt and pepper. One of our favorites!
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I am working on a salt cod and white bean salad with this framework. Anyone have a recipe for something similar?
There’s one with chickpeas in the salt cod thread.
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Tonight with my smoked lamb blade steaks, I had a some plain iceberg lettuce shreds, quartered cherry tomatoes, some old blue cheese stuffed olives (scraped out the blue cheese and diced the olives for the salad), shreds of parm, leftover pickled thin onion slices (from fajitas yesterday), and a bit of goat cheese crumbles. Put a very light drizzle of Ken’s ranch dressing on it.
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Salad of Little Gem, radicchio, red onion, snow peas, golden beet, avocado with honey mustard dressing, blue cheese and pistachios to go with Sticky Bourbon chicken thighs.
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Chip crumbs into salad, soup and chili. Cereal crumbs into meatloaf or breaded meat cutlets. Zero waste!
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