Thinly slice the cabbage (shoestring) and the pear. Dice the tomato, throw over the capers, perhaps some sliced peppers. Might be nice with grated carrot with or instead of the cabbage.

This is a quite delightful and marvellously monochromatic salad.
Slice some (crisp might be nice, but don't you dare to use iceberg) lettuce, spring onions (use mainly the green portion) and thinly slice a kiwi fruit (don't overdo the kiwi). Blanch (quickly i.e. for about 10 secs.) some pod peas and cool them (I first made the salad with fresh peas but I think there was just an edge of bitterness to them that way). Mix these ingredients and lavish them with olive oil. Grate a generous amount of Parmesan over them (or perhaps a green cheese if you can find one which works as well), and season to taste. When ready to serve drizzle over freshly squeezed lime juice and enjoy!

Make the dressing above with orange juice (clementines are nice) instead of lemon, and use mayonnaise instead of (most of) the oil.
Feel free to add hot sauce.

Make the dressing from a yoghurt and tahini base with orange or carrot juice (?!), added to the above dressing ingredients for instance (reduce the amount of olive oil).
Again, feel free with that hot sauce.

Strawberry mayonnaise works pretty well too - make up a garlic vinaigrette with jus de fraises and a splash of balsamic, and then blend that into mayonnaise.
Or you could try just mashing in some strawberries, though it might end up a bit pulpy.

It's tricky to get this salad to look as nice as it tastes
- probably because you need so much of the delicious dressing and tasty cheese to get the balance of flavours right that the rest of the salad tends to disappear.

So;
First pour the dressing into a bowl, particularly around the edges.
Next lay a bed of spinach,
then grate over the cheese I like Old Amsterdam mature Gouda or a strong mature cheddar, but a nice soft blue cheese like St. Agur is a good alternative
then layers of the sliced onions red or spring,
then tomatoes,
any other vegetables.
Nicely slice the avocado and fan it out across the top of the salad.
The easiest way to do this is to cut the avocado in half around the stone, then wack the knife into the stone to work it free. You can then cut vertically into the avocado halves and spoon out the half slices, or peel the skin off and slice horizontally to get full slices.
Ideally each of the layers will be slightly smaller, like a step pyramid, revealing a coquettish amount of the layer underneath so you get to see the whole salad.
Sprinkle with sliced chilli, leftover grated cheese, bacon bits, nuts or whatever other topping you've chosen.
The perfect finish is a drizzle of toasted sesame oil and a sprinkle of soy sauce.

Yum!

Chop up some tomatoes, slice some red onions, mix with pared green olives (preferably marinated in lime and coriander) and chopped mozzarella. Make a dressing from blending together yoghurt, olive oil, lemon juice (don't overdo it), and creme fraiche (which all blends smoothly).

A beautiful salad of tomatoes, red onions, shredded basil and soft goat cheese, all marinated in a very sweet balsamic vinegar. Actually, according to the eponymous cookbook, red wine vinegar was used.

Mix the cream and soya sauce and garlic powder to taste and season with salt and pepper.
Pour over the salad and leave to marinate for 1 hour.
Garnish.

Slice the sausages. Halve the cucumber lengthwise and cut each half into slices. Combine the sliced cucumber, sausage slices and cheese slices in a serving bowl.
Make a dressing by combining the wine vinegar with the salt, pepper, sugar, mustard and oil. Season to taste.
Add the onion and pour the dressing over the salad and leave to marinate for 30 mins.
Garnish.