Salads I prefer to be simple and quick to put together.
Today's salad consisted of two handfuls of baby arugula leaves, five cherry tomatoes sliced in half, Nicoise olives, sliced Honeycrisp apples, candied pecans, and Greek feta. Other days I add green or yellow bell peppers, perhaps radishes, sometimes avocado, and maybe crushed rosemary crackers. But not today.
The only 'dressing' I have been using for my salads have been a sprinkling of Mayan sea salt, followed by Urfa red chilies, and a tablespoon or two of balsamic vinegar. The 25-year barrel-aged balsamic vinegar from Williams-Sonoma. I add no oil. Ever. Nor mayonnaise to coat the leafy greens or apples or other ingredients. After all, this is not a Waldorf salad.