The challenge this month is not only “What makes a good salad” but also:
“…let us know your favourite salad… how you prepare it and the dressing you favour…”
Posters are responding accordingly.
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As they should. I am not interested in comparing my taste to others but I don’t attempt to make that decision for anybody else.
If you mean to criticise me, please feel free. I’ll take it on board if it’s constructive.
I am clarifying my post in which you seemed to be admonishing me for attempting to constrain the discussion, which was not my aim. If that isn’t what you were doing I am confused and uncertain what you intended.
My wish was to let posters know that it’s according to the question posed by the challenge to express like or dislike for a certain type of salad or salad dressing.
My comment to gregr was in jest, I also favour iceberg lettuce above all others.
Now I’ll have to apologise to @vax2000
for going so far out of topic, and promise not to do it again 
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Another early spring day from hell.
All 3 Fujitsu inverter splits totalling 18.5kw cooling working their butts off all day trying to get the internal temperature below 26 degrees.
At 6:00 PM, the ABC News website is displaying the temperature tor Mt Sheridan is currently 27 degrees but feels like 32 degrees, and the humidity is 76%.
The monitor in our kitchen is displaying 26.3 degrees but the humidity is only 38%.
The solar system produced over 32kw/h today but 30hw/h went to power the house and another 7kw/h to recharge the battery, so a mere 4kw/h was exported, and we used 11kw/h from Ergon.
Roll on Winter or some real action on climate change.
And I thought I had gone off topic!
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That is one ingredient for my super duper potato and mixed bean salad. Just need to add some spring onion and coleslaw dressing and it is there. 
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Cut some watermelon into small cubes and mix with slivers of red onion. Add freshly ground black pepper, salt and your favourite dressing. Our favourite dressing is a mix of 1 part apple cider vinegar, 2 parts extra virgin olive oil and pepper and salt. This is very refreshing and also adds a bit of colour to the lunch / dinner table.
Our favourite ‘green salad’ comes mostly freshly picked from the garden and includes all sorts of goodies whichever is in season (rocket and mitsuna, nasturtium leaves and flowers, cherry tomatoes etc ). Most of them grow wild all over the place. Add the vinegar/olive oil dressing as above and enjoy your healthy treat for the day.
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Here is the recipe that I saw Sarah Graham prepare on her cooking show on SBS TV today.
It certainly looked impressive.
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I usually start my salads off with a layer of lettuce on the bottom of the bowl . I then add cherry tomatoes . grated carrot , olives , cubes of tasty cheese , peeled and diced apple , cucumber slices . I then drizzle a good ev Olive oil , usually Cobram Estates Robust , over the contents , toss and serve .
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Salads. Wow, is there anything that doesn’t go into a salad? Forget the tuna for me (tinned, I assume), it’s like eating coarse sawdust, not that I make a habit of this. Also nothing worse than a hot humid summer.
Blue cheese dressing. That’s it, apart from a bit of lettuce, a tomato and onion. Simple. Bloooo Cheeeese dressing…yum yum. In winter, of course.
Ray
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One other thing: Where can I buy fresh Waldorfs?
Ray
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You will never get them at Colesworths, try a specialist greengrocer. Or grow your own, Diggers Club sells heirloom seeds by email and may have some.
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I like to mix it up a little. Iceberg is a nice change from mesclun and other salad leaf mixes and it lasts for ages in the crisper. No better lettuce on a burger or good old-fashioned egg and lettuce sandwich.
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Errr.ummm. Just for the record, a Waldorf salad is named after the Waldorf-Astoria Hotel in New York, where it was first made at the end of the 19th century. Basil Fawlty (Fawlty Towers - BBC production) drew attention to this in a sketch, when some American guests were visiting. Worth a watch, if you like this sort of thing…back to salads?
Ray
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Ray, if your question is about ready made Waldorf salad, I haven’t really ever looked for one but I think the apple component going brown very soon would be a bit problematic? It is meant to be consumed within the hour of being made?
(I don’t think the vinegar and the salt methods to stop the browning would be very appealing?)
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We haven’t either. looked at buying premade ones If we have ever had a Waldorf salad, it is either purchased in a restaurant as a dish or made. We have only made it a handful of times as not my personal favourite salad. It does need to be fresh as if using a traditional recipe, as the lemon juice will start to breakdown the celery and lettuce making it appear less fresh.
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