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Tender greens such as spinach, leaf, lettuce, escarole, arugula and romaine, are naturally used for salad. Here are 2 from the univ. of MA. extension service by way of the University of ME extension service. I picked them up at a Maine framers' market. tender greens salads
vegetarian
6-8 c. clean, torn mixed greens
1 11 oz. can of mandarin orange slices, drained or a pint of strawberries, cleaned and sliced
1 c. fresh mushrooms, sliced
1 small red onion, sliced thinly
1 c. peeled jicama, sliced thinly (or substitute canned water chestnuts, drained) Combine and toss with good olive oil and vinaiger.