Mix the salad vegetables. Mix the dressing. Line serving bowls with the lettuce, fill with the salad, grate over the cheese, drizzle over the dressing.

Peel the orange and grapefruit (if you fancy it) with a knife, slicing away any white pith,
then cut into segments with a sharp knife (don't just separate the segments).
Slice the olives into thin segments, chop the chives or slice the red onion, mix with the orange.
Shave the Parmesan.
To serve, dress the leaves, scatter onto the serving plates, pile on the orange mix and top with the cheese shavings.

For that special Burn's Supper Starter you might mash a beaten egg into some haggis innards and fry small balls of the mixture to scatter over the orange mixture! The flavours work quite well.

Thinly slice the fennel bulb and cucumber, quarter the radishes, segment the orange (slice off the top and bottom, peel with a knife then slice down both sides of each segment's faces) scoop out the pomegranate seeds, slice the chilli and mozzarella.
Mix

Finely chop the dill and add to or process with the orange juice and vinegar. Whisk in the oil. Add yoghurt and season. Serve with the salad.

Quarter the tomatoes, slice the onions, slice the sweetcorn kernels off the hard core.
Mix the salad and smaller little gem leaves, dress, place on the larger little gem leaves, sprinkle with crumbled St Agur.
Serve.

Mix it up.
Dress
Serve.

Prepare the salad except cheese and eggs ingredients in a bowl, season, shake up ¼ lemon juice, ¼ sherry vinegar and ½ olive oil to an emulsion, then stir into the salad.
Gently mix in the feta. Top with the eggs.

Chop and combine the vegetables.
Add some torn herb leaves. Basil or coriander work well.

Shake the dressing ingredients together.
You can use lemon or lime juice instead of the orange.
I used smooth mustard, but you could use wholegrain.
Season well.

Place a handful of pea shoots, or other crunchy salad leaves into a bowl, top with the vegetables, dress, and grate over the cheese.

Chop and mix the vegetables and herbs with the lime juice and a drizzle of olive oil. You can add a segmented orange too if you like. Use a knife to peel and segment it.

Serve topped with crumbled blue cheese on a bed of watercress.

Mix up your herbs, fruit and vegetables.
What is an avocado though? Is it a vegetable? Is it a fruit? Or is it just a bloody big berry?
Put the lemon juice, garlic and tahini in a jar and shake it up pretty thoroughly. Add generous soy sauce then roughly double the volume with olive oil to thicken the dressing nicely, and shake again.

Dress the salad and serve with a grating of cheese.

In a blender or food processor, combine sugar, lemon juice, onion, mustard, and salt. Process until well blended.
With machine still running, add oil in a slow, steady stream until mixture is thick and smooth.
Add poppy seeds, and process just a few seconds more to mix.

In a large serving bowl, toss together the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, apple, and pear.
Pour dressing over salad just before serving, and toss to coat.

Slice the vegetables and pickles and mix them up (the cabbage doesn't have to be desperately thin), pop the seeds out of the pomegranate half using your fingers to crack open the fruit flesh.
Obviously there's room for improvisation in the choice of vegetables, some reasonably firm fruit might work, as well as celery or nuts.

Make up the dressing by blending the herbs, capers, garlic and the lime juice, season and drizzle in the olive oil whilst blending until the mixture thickens.

Serve the salad with the dressing and a sprinkling of crumbled Stilton.

Slice the vegetables and olives and mix them up. Again, improvise with the vegetables, you could add different nuts too if you'd like. I often add sliced apple or tart plums, and I've also chopped in dried fruit like prunes or apricots and crisp bacon lardons.

Make up the dressing by shaking the fruit juice with the garlic and the yoghurt, tahini and sauces if you're using them. Add the olive oil and season.

Serve the salad with the dressing and a generous grating of cheese.

Chop the vegetables. Chop them quite small if you want Georgina to eat them, especially the raw broccolli of which she is moderately suspicious. Though she does like the mango.
Slice off the sweetcorn kernels by running a knife down its length.
I thought it was nice to have slightly crunchy pieces of carrot, rather than grated, but you if you are in a hurry...

Mix the herbs, fruit and vegetables together.

Shake the dressing ingredients together in a jar, adding about an equal or double volume of olive oil until it emulsifies nicely.

Dress the salad and serve on torn lettuce leaves with homemade chicken nuggets if you want to earn Georgina's undying devotion.

Slice down the corn kernel to separate the kernels.
Cut all the fruit, vegetables and cheese into a similar sized dice (about 1cm - maybe less for the cheese).
Try and make the pieces interestingly rhomboid.

Slice down the corn kernel to separate the kernels.
Cut all the vegetables into thin slices and mix together.
Tear the lettuce leaves
Shake the dressing ingredients together, then crumble (or chop) in the cheese and mix.

Lay a bed of torn lettuce, pile on the vegetables, pour over the cheese and dressing.
Serve.

If you want to keep your salad for a while (I make a load and keep it for days), don't mix in the tomatoes yet.
You can tear up the lettuce and chop the tomatoes to add when you are ready to serve.

Slice the spring onions diagonally and mix up with the salad leaves.
Halve the avocado, cut the flesh into ½" strips lengthways then crossways in the shell and scoop out into the salad.
Slice the beetroot into disks then across both ways into ½" cubes. Add to the salad.
Cut the tomatoes into ½" dice. Add.
Slice the sun-dried tomatoes pieces into thin shreds. Add.
Mash the gorgonzola with a couple of tablespoons of mayonnaise (since you are at work you are allowed to use shop-bought mayonnaise), and a drizzle of the oil from the sun-dried tomato jar. Dollop over the salad.
Eat at your desk whilst trying to conceal the onscreen porn.

Mix the vegetables, dress with the moistened creme fraiche and decorate with the mackerel.

Cook the beetroots thoroughly in their skins, then peel them (or buy some ready-cooked if you're standards have been hopelessly corrupted by too much Cooking For Philistines), and chop into ½" chunks. Set these aside in a separate bowl.
Cut the block of feta into ½" chunks and put in another bowl.
Rinse and chop the parsley and gently mix into the feta with a little tangerine or lemon juice to coat.
Wash and mix the salad leaves and set to drain.
Into a new large bowl:

• Cut ½" slices off the melon, deseed, slice away the skin and cut into ½" triangles.
• Pod the peas
• Halve the red onion, quarter the halves and slice.
• Diagonally slice the spring onions about ¼"
• Halve or quarter the courgette lengthways if it's very thick and slice into ½" chunks.

Shake up the dressing ingredients in a jam jar and dress the salad leaves.

Line a plate or bowl with the leaves, pile on the mixed vegetables, scatter the beetroot and feta pieces around and artistically drizzle some of the salad dressing around the edges.
Serve

Mix 'em up.
Eat.

Cut up all your fruit, vegetables ham and cheese and mix them together.
I would have liked to find a really delicious Jamón ibérico (pata negra) ham, but I was in Safeways, so had to make do with something that looked like it had been vacuum packed after the cat had finished chewing it.
You could use Parma ham though - adjust the cut you use to suit the ham - I had fat matchstics of my cat-bothered ham, but you'd probably want micro-slices of Parma.
The cheese you use would be up to you - I had Old Amsterdam mature Gouda, but I think more-or-less anything would work fine, from blue cheeses through Gruyère to Mozzarella balls or even Feta.
You'll need some peppery salad leaves to go with - I used a mixture of watercress and rocket, which worked OK. I thought chicory might be good, but I couldn't find any.
Serve drizzled with your dressing of choice.

Grill the red pepper evenly until the skin chars, then wrap it in a plastic bag to cool. After which you can fairly easily peel off the skin and remove the core and seeds.
Now slice the pepper, the onion, chop the mango, mince the chilli, cube your cheese and mix together with a drizzle of lemon juice to stop the mango turning brown (unless you're eating it immediately).
Make up the dressing and serve on a bed of lettuce.

Finely slice the fennel (probably a bit finer than your mandoline would do), quarter the apples, trim away the core and slice them finely, mix them both in a bowl with enough lemon juice to coat them, and stop them discolouring. Peel the cucumber if you're fussy and slice that in too, slice up the spring onions at an angle, finely chop a generous handful of tarragon leaves and mix everything together. Mix up the dressing, season, and dress bowls of the salad. Finely slice the hazelnuts or use the other nuts and scatter on top.
Serve.

Shred the lettuce, slice the onion and the olives, chop the tomatoes, mince the anchovies, cut up the parsley, mix together with juice from a squeezed half lemon and a grind of black pepper.
Grate cheese on top.
Job done.

Chop the salad ingredients into a large bowl.
Whizz up the dressing.
Dress the salad leaves in another bowl, and make individual servings of the salad on the leaves. Serve with remaining dressing on the side.

For the dressing, place the olive oil, lemon juice and zest, crushed garlic and sumac into a bowl and whisk together to combine. Season, to taste, with salt and freshly ground black pepper. (You will not need all the dressing for this recipe, so set the remainder aside in the fridge for up to a week.)

For the salad, place the torn tortilla or pitta, tomatoes, cucumber, pepper, radishes, shallot, rocket leaves, Little Gem lettuce leaves and mint leaves into a large bowl and season, to taste, with salt and freshly ground black pepper.

To serve, pour the dressing, to taste, over the salad and gently mix together to coat the salad evenly.

In a large bowl, combine beans, sliced celery and onion. Squeeze the juice of 1 lemon into bowl; add oil and toss to combine. Season to taste with salt and pepper, adding more lemon juice to taste, if desired. Add radishes and cucumber and the flaked tuna; toss to combine. Divide salad onto plates and garnish with celery and parsley leaves.

Into your salad bowl quarter the tomatoes, halve the grapes, thinly slice the garlic, thinly slice the onion. Cut the cucumber in half lengthways, then cut each half lengthways again into thirds or quarters, then cut the sticks into chunks. Mix into the rest of the salad along with the rocket and watercress I used rocket.
Dress and serve.

Whisk fish sauce, sugar, juices, chiles, and garlic, then loosen with a tablespoon or two of water. Peel the pomelo and cut into segments removing and discarding the intervening membranes (supremed). Mix the pomelo, watercress, peanuts and mint in a large bowl and pour over the dressing.

Marinate the chicken strips in yoghurt for a day. Roll the strips in baked breadcrumbs, sesame seeds, then flour seasoned with salt, pepper, cumin and paprika.
Deep-fry until golden.

Shake up the dressing ingredients in a jar.

Make a salad with the quartered baby corn, sliced red and green peppers, sliced red onion, mango pieces, lettuce and coriander leaves.
Dress, and add grated cheddar or crumbled blue cheese.

Top with the fried chicken and serve.