I've hated iceberg so long that I'm about to like it again.
On salads mentions so far, all of them sound great to me. Except maybe, Peep, I didn't just jump to love the one in that photo - not that I couldn't like it tossed..
I agree pretty much with Chai on this. Whatever leaves I have, whatever is interesting in the refrigerator or cupboard, maybe whatever looked good at the store that week, and sometimes my osso will kill only herself with these clean vegies she puts in leftover juice from any of the Mezzetta olives, or olive bar olives. I tend to go for simple, including with potato salad, using oil and vinegar dressing for that, varying the vinegars. On what goes on what salad - some items make sense together to me. Sometimes add mustard to the dressing, or garlic, or lots of pepper, or smidge of .. who knows, mebbe a little curry.
Back in CA I'd use homegrown herbs a lot of the year, but here grocery store herbs are a luxury. I use a lot of parsley in season and try to grow parsley, thyme, basil along with my stalwart rosemary plant that I manage not to kill with lack of attention.
Dressing snob that I am, have only bought bottled dressing once in at least twenty years - a creamy poppy seed thing which was ok.
Last time Diane and Roger and I went to the Flying Star, I ordered a salad. The server told me about a bunch of dressings and I asked, do you have just oil and vinegar? Yep. Boy, was I happy - she brought olive oil and a brand new unopened bottle of balsamic, and a little contain to mix them in. I knew I liked that place.
One thing I follow a recipe for is coleslaw - that is, I use Panzade's Cole Slaw dressing, which he worked up to be like KFC's. What I put in with the sliced cabbage is subject to change.