ABOUT GARNISHED GREEN SALADS
A green salad is easily transformed into an enticing appetizer or even a main course with the addition of a few ingredients chosen for texture, taste, and visual appeal. The greens remain dominant in these salads, so avoid the temptation to overwhelm them with too many bits of this and that. Think in terms of balance and harmony. Too many assertive garnishes, such as olives, garlic, and crumbled bacon, will cancel each other out. On the other hand, too many sweet flavors—fruit, soft cheese, carrots, and tomatoes—may become cloying. Begin by tasting the greens. If they are strong and pungent, they can support more flavor; mild and tender greens tolerate less.
   
   caesar salad
   reduced-fat caesar salad
   greek salad
   romaine and red onion salad with corn bread croutons
   tart greens with apples, pecans, and buttermilk honey dressing
   endive and walnut salad
   arugula with summer vegetables
   salad of grilled chicken and tart greens
   thai beef salad
   spinach salad
   spinach with seared shrimp, bacon, and roasted bell peppers
   spinach salad with grapefruit, orange, and avocado
   lobster salad vinaigrette
   warm spinach salad