1.Caesar Salad: Purée minced garlic and anchovies, lemon juice, Worcestershire sauce, salt, pepper and 1 egg yolk; with machine running, slowly add 1/4 cup olive oil. Toss with romaine; top with Parmesan and croutons.
2.Hearty Tuna Salad: Mix cannellini beans, capers, pickled mushrooms, celery and olives; stir in mustard, lemon juice, salt and pepper. Toss with cherry tomatoes and oil-packed tuna.
3.Southwestern Cobb: Purée equal parts mayo and buttermilk with hot sauce, cilantro, scallion, orange zest, garlic and salt. Drizzle over romaine, diced avocado and jicama, orange segments and crumbly sharp cheese.
4.Tomatoes with Mint: Sprinkle heirloom tomato chunks with salt, pepper and sliced shallots; set aside 5 minutes. Top with fresh mint; drizzle with olive oil and white wine vinegar.
5.Squash and Orzo Salad: Sauté zucchini, yellow squash and scallions in olive oil until tender. Toss with cooked orzo, parsley, dill, goat cheese, salt and pepper.
6.Champagne Greens: Whisk 1 part champagne vinegar with 3 parts olive oil, and salt and pepper. Toss with Boston lettuce.
7.Watercress-Fruit Salad: Toss peach wedges and watermelon cubes with watercress. Drizzle with olive oil and lemon juice; season with salt and pepper.
8.Spicy Carrot Salad: Microwave grated carrots and minced garlic in 1/4 cup water until crisp-tender. Drain; toss with lemon juice, olive oil, salt, red pepper flakes and parsley.
9.Asian Apple Slaw: Mix rice vinegar and lime juice with salt, sugar and fish sauce. Toss with julienned jicama and apple, chopped scallions and mint.
10.Chicken-Mango Salad: Whisk 1 tablespoon each lemon juice and honey, some grated ginger and 1/4 cup olive oil; toss with shredded grilled chicken, mesclun greens and diced mango.
11.Oranges with Mozzarella: Stack mozzarella and orange slices with basil. Drizzle with olive oil; season with salt and pepper.
12.Dilled Egg Salad: Mix mayo, dijon mustard, dill, and salt and pepper. Stir in coarsely chopped hard-boiled eggs and diced dill pickles.
13.Cantaloupe Carpaccio: Slice cantaloupe extra-thin (a mandoline works best). Drizzle with olive oil and lemon juice; top with pepper and ricotta.
14.Three-Bean Salad: Boil 1/3 cup cider vinegar, 1/4 cup each sugar and vegetable oil, and salt. Pour over blanched green and wax beans, kidney beans and red onion slices; marinate 1 hour. Season with salt and pepper; top with parsley.
15.Greek Cucumber Salad: Mix red onion slices, chopped cucumber, kalamata olive halves, dill and feta. Dress with olive oil and lemon juice; season with salt and pepper.
16.Black-Eyed Pea Salad: Whisk lime juice with minced garlic, ground cumin, salt, cilantro and a big splash of olive oil. Toss with black-eyed peas, minced jalapeño, and diced tomato, red onion and avocado.
17.Greek Rice Salad: Whisk olive oil, lemon juice, salt and allspice. Toss with chopped cucumber and tomato, scallions, parsley, dill, mint and lemon zest. Stir in cooked rice and a dash of hot sauce; top with feta.
18.Mimosa Salad: Toss butter lettuce with an herb vinaigrette (1 part vinegar, 3 parts olive oil, chopped herbs). Press a peeled hard boiled egg through a fine strainer to make an egg “mimosa;” spoon over salad.
19.Classic Waldorf: Whisk 1/2 cup mayo and 2 tablespoons sour cream with chives, parsley, lemon zest and juice, sugar and pepper. Toss with chopped apples, celery and walnuts.
20.American Potato Salad: Whisk mayo with parsley, relish and mustard. Toss with boiled quartered potatoes, and sliced celery and red onion. Fold in chopped hard-boiled eggs; season with salt and pepper.