I totally respect this! I too am always seeking veggies in my diet and look to the Mediterranean diet for great combinations.

I could eat this chop salad all day long: Chick Peas, medium diced cucumbers, red bell peppers, fennel bulb, shallots or red onions, fresh garlic, feta cheese and loads of herbs like fresh mint, parsley leaves, minced fennel frond oregano and thyme. season with S & P, i love sherry vinegar and some nice fruity Olive Oil. Red Wine and Balsamic vinegars would also work well here.i also add orange and lemon zest if i have them in the fridge.

In the summer I add roasted corn off the cob, avocado, Sun Gold tomatoes and fresh tarragon and serve it over grilled Romaine leaves. When i eat this salad I feel healthy and yet is has enough fat in it to satisfy that "being bad" cravings. Chick peas are incredibly versatile and hold up well in marinated salads like this one. this would keep a couple of days in the fridge minus the cucumbers and get better with marination time.

This one is dynamite: Lacinto Kale Salad with chorizo, pecorino & Piment d'Espelette

I've got bunches of salads starting here:

http://herbivoracious.com/salads/

Especially check out the chopped salad, as it is hearty and lends itself to infinite variation.

I go nuts for slightly under-ripe mango sliced up with scallions, jicama, kohlrabi, bell peppers, cucumber, bean sprouts, anything you have that's crunchy. A trio of herbs: mint, cilantro and basil is important too. Top with an Asian style dressing that contains lime/sugar/fish sauce/ something spicy.

I say, GO NUTS!

Walnuts are a superfood with a crazy load of vitamin E, fiber, and protein.

Because I do so many salads on the fly, once a month I take an hour on Saturday and cook up a bulk of candied walnuts. It sounds like you are being an awesomely healthy person, good for you, you might want to try this chili walnut recipe (http://www.recipegoldmine.com/nuts/chili-walnuts.html), which might add a bit of a wake-me-up to your day.

Here are some other simple things you might consider sprinkling on:
-sunflower seeds,
-dried seaweed flakes (it sounds weird, but it is packed with nutrients and has enough flavor that you might not need to use a dressing, you can usually find it in the Asian cuisine area, but Asian groceries will always have it)
-Avocado
-dried cranberry

I am really glad you posted this question!

All those suggestions are fantastic. I like to make a fattoush salad, with romaine, red onion, cucumber, lime, mint, cilantro (or parsley or both), feta cheese, lemon-garlic vinaigrette and topped with crispy pita strips. I was inspired by a recent trip to Gorgeous George's, as they have the best one I've ever had. A little tahini is a nice addition to the dressing. You can bake or fry the pita, then throw it on top; it acts like a crouton, absorbing the dressing, but also adds a complementary flavor.

As far as subcategories, I like your suggestion. As we figure out more of what people are using, we will keep that in mind. Would it work to have fruit in there with it or does that need its own subcat?

I'm not much of a veggie eater, unfortunately, but I have been having the following as a sandwich and I think it would also make a good salad. I actually was copying a Starbucks sandwich.

Here are the ingredients:

baby spinach leaves
roasted tomatoes (the *roasted* tomatoes have an extra yummy flavor)
mozzarella cheese
pesto
(and bread)

anyway, I think you could really make a good salad with those ingredients...perhaps a spinach salad? I don't even like spinach, but I love these ingredients together!! Seriously delicious!

Of course, everyone else has great ideas and I'm no salad expert. heh