In my part of the world, spring salad lunches, usually given by church guilds and women's clubs, abound.
I adore them. Everyone has a favorite salad she - or he - is proud to prepare and showcase. I love taking a spoonful of this and a spoonful of that and tasting it all.
I would be hard pressed to choose a salad favorite. More often than not, my own salads are based on whatever is on hand.
There is one rule I follow rigidly: Make the salad a surprise. A salad is a medley of different flavors and textures. Add nuts or dried fruit. If you buy ready made croutons, sauté them and add something; garlic, maybe or even cinnamon. Balance the flavors.
My Spring Salad with Dried Blueberries and Strawberry-Chardonnay Dressing followed most of my rules.
1 bunch radishes (about 7-8), sliced
1 cucumber, sliced
2 bunches green onions (about 10-11), chopped
1/4 cup dried blueberries
Layer the ingredients. Add a fruit-based dressing. My choice was bottled strawberry dressing, but you could certainly make your own. If I had more time these days, I certainly would have. But weekends are all I have these days.