What do you put in your salads?

Salad? That's what my food eats.

But when I do eat salad, I include a lot of dead animal on top of it. And crinkle some bacon it, and melt cheese, generally make some kind of nachos. Veggies? Avocado, tomato, grated and diced carrots, mushrooms, nori wraps, capsicum and onion.
Omnom. Nom nom.

First of all, great topic! I will be keeping an eye on this thread myself.
Not all at once but ingredients I have and do use are:
Spinach, variety of lettuces especially rocket, celery, carrot, grated beetroot, sunflower seeds, pumpkin seeds, almonds, pine-nuts (toasted), roasted vegetables - courgettes, pumpkin, potato, carrot, kumara, parsnip etc. I really like the hot/cold combination plus it adds variety and texture, tofu, green beans, crispy noodles, basil, parsley, coriander, avocado,

I always love what people throw together. The following aren't things I use all together, but they're my regular go to sort of things. I second roasted vegetables; absolutely love roasted pumpkin, peppers/capsicum, and cauliflower is really yummy too (it sounds odd, but give it a go!). Baby spinach, cos lettuce and roquette are my usual leaves. Toasted pine nuts, beetroot, snow peas and snow pea sprouts, alfalfa, edamame, pineapple, feta, smoked salmon, soba noodles, bean sprouts, dried cranberries. Fresh basil, parsley and mint are yummy too. Try playing around with things you like, or go to a website like skinnytaste and just browse the salad tab for a little bit; ridiculous how many yummy recipes are floating around at our fingertips.

First, love Melbourne. Visited a couple of years ago, and didn't stay long enough to take it all in. One of the most amazing cities I've ever visited.

Salads - I like savoury, not sweet, so I'm more of a spinach and egg, or red, yellow or orange peppers, cucumber, mushrooms, green onions, green peppers (capsicum), tomato, and even bean sprouts. I usually like low-fat ranch or French dressing, though sometimes just a simple oil and vinegar with a bit of fresh cracked black pepper.

Only breakfast time here, but now I want a salad for lunch!

Oh yeah forget, about 3 chopped celery stalks (long ones)

*bump* for later

I have Oral Allergy Syndrome which means my mouth puffs up at lots of different kinds of raw/unprocessed foods (cucumber, tomato, avocado, carrot, most fruits,) as well as a seperate more severe allergy to walnuts, and brazil nuts, so sometimes the options seem limited.

I have the same kind of allergy but only to...kiwi fruit (and sometimes, mangoes - weird).

I'm sorry you can't eat all those things, they're really salad staples!

Here are a few salads I make, always seasoned with balsamic vinegar, garlic, olive oil, with or without Dijon mustard, and fresh cut minced Provence herbs (rosemary, thyme, sage, oregano):

- Mixed greens: romaine hearts, baby spinach, kale, arugula, watercress, with or without red beets

- (autumn salad:) endives,walnuts, cut up apples

- raw plain almonds, Romaine heart, cherry tomatoes, avocado, red peppers, with or without roasted chicken pieces.

- (warm salad,in winter:) steamed green beans, steamed potatoes, bacon, poached eggs

- (summer) corn, palm hearts, green olives, cherry tomatoes, tuna or salmon or crab meat

- avocado, shrimp, grapefruit, tuna or crab meat

- cooked rice, olives, tuna, tomatoes, red and yellow peppers

- cut up sweet radishes and aged swiss cheese

The possibilities are endless, really!