Here’s a recipe for Broccoli & Raisin Salad. Sounds like an awful combination, but it’s actually quite yummy. It calls for bacon, but I’ve never had it any kind of meat. There’s no reason why you couldn’t substitute fat free or low fat Miracle Whip or mayo for the “salad dressing.”
People weigh their salads? 
I’ve never seen salads referred to in anything but handfuls, pinches and splashes.
Well, the 70 gram pack of rucola I bought contained 70 grams, the 100 gram pack of salmon I bought contained 100 grams, and the pair of eggs I bought contained a pair of eggs. The rest was simple maths, really.
Hijacking a bit - How are you with tofu? I made a Curried Tofu Salad from Eating Well - recipe . Although it says it’s a nod to chicken salad, I saw it more as an egg salad feeling to it.
Susan
Thai Salad
Chop romaine lettuce and vermicelli thin rice noodles (if you want)
Bean sprouts
cubed cukes (no seeds)
cold boiled shrimp (thawed cocktail shrimp work)
Dressing:
Mix lime juice (I usually use 1/2 a lime), 1-2 tbsp. fish sauce, 1-2 tbsp. soya sauce, sugar, chopped 1 clove garlic and rooster sauce to your taste.
Pour over salad ingredients.
I like it best with the rice noodles + salad but to reduce carbs usually just eat it as a salad.
oops, forgot to mention that some chopped basil and coriander must be added to the salad. At least the basil…although my family usually adds coriander and mint as well (my parents have a huge herb patch).
In prison a tossed salad is jelly in a man’s asshole.
You might want to go easy on those personal details from your life, Shat.
Moving on, try a buffalo chicken salad. Fry up some chicken in hot sauce. Slice it up in strips and serve with chuncks of blue cheese, chopped celery, and lettuce.
I made this salad last year for Thanksgiving - even ElzaHub loved it, and we have it quite often.
Honestly - it’s got measurements, but I can’t remember them off the top of my head right now, so I’m just just guestimating. YMMV.
Romaine lettuce (4 cups or so)
apples (I use green, 1 is usually sufficient)
cooked corn (maybe 1 cup or so)
gorgonzola cheese (I think it’s 2 tbspns, but not in my house 
- we lurrrvs the gorgonzola!)
dried cranberries (again, I think it’s 2 tbspns, but I add more)
Dressing:
2 parts olive oil/1 part lemon juice
Toss together. This is a fantastic salad even in cold weather.
E.
One thing I highly recommend is getting some good flavored oils and making vinaigrettes from scratch. Dark toasted sesame oil (available very cheap from Asian groceries) is one of the most delicious things I’ve ever tasted. Hazelnut and walnut oil are also lovely. Chopped shallots and fresh lemon juice bring the dressing to the next level.
And check out the various Greens cookbooks for other salad ideas:
Wow, these all sound so wonderful. I can’t wait to try them all out!
Some may have to wait a while, but even after my surgery, I will want to eat more salads. And have eggs and nuts again!
Most of these, though I hate to remove them, sound like I could find a way to eat them without the nuts and very little oil… and I can bake/broil meat instead of frying it, of course.
susan_foster, I get low-fat tofu, and it doesn’t seem to bother me. I definitely want to try that one out! I miss egg salad…
Peas and Peanuts Salad
In bottom of bowl, put:
12 oz. Spanish peanuts, with skins
12 oz. frozen peas, thawed
Mix separately:
3/4 cup mayonaisse
2 tablespoons lemon juice
2 tablespoons minced onion
Mix together just before serving. Serves 8
Basil, tomatoes, mozzerella. That’s the perfect salad.
In Australia, rucola/arugula is called rocket (go figure) and I wouldn’t make a salad without it! It totally rules.
My favourite salad - rocket, mango (sliced), EV olive oil, pine nuts, a bit of lemon juice and some shaved parmesan, plus sea salt and cracked pepper. Oh, baby! Goes a treat with sausages or grilled fish.