Have any good recipes for salad?

I have the French project(not really a project) where we have to find a good recipe for salad and translate it. I have the translating part down, but I need a recipe and instructions for a really good salad...thank you!Have any good recipes for salad?
Crab and Truffle Salad





Mustard Vinaigrette:


1/2 teaspoon Dijon mustard


2 tablespoons sherry wine vinegar


1/2 teaspoon salt


1/2 teaspoon ground white pepper


6 to 8 tablespoons mild vegetable oil


1 to 2 ounces truffles


3/4 pound fresh cooked crab meat


1 pound asparagus, or 2 pounds broccoli cut into florets


1 lemon, cut into 4 wedges





To make the dressing, combine the mustard, vinegar, salt, and pepper. Add the oil and mix well. Add more mustard, salt, and pepper to your taste.





Place thin truffle slices between chunks of crab on individual salad plates. Arrange the asparagus or broccoli on each plate. Pour the dressing over and garnish with lemon wedges.


-------Have any good recipes for salad?
Strawberry Spinach Salad





2 tablespoons sesame seeds


1 tablespoon poppy seeds


1/2 cup white sugar


1/2 cup olive oil


1/4 cup white vinegar


1/4 teaspoon paprika


1/4 teaspoon Worcestershire sauce


1 tablespoon minced onion


10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces


1 quart strawberries - cleaned, hulled and sliced


1/4 cup almonds, blanched and slivered





In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.


In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.
use crunchy leaves but not too many...add some grape tomatos...some shreded american or your choice of cheese...thousand island dressing (or most favorable: italian)...those tiny little ';slices'; of almonds... add some heated chicken slices...and make sure the salad leaves are cold... add the chicken to the salad right before you serve so that the leaves dont get warm....and most importantly make sure theres just the right amount of dressing...not too much not too little