I think someone mentioned that i make a wild rice salad. Can't find the recipe right now but here is a similar one:

https://www.williams-sonoma.com/recipe/wild-rice-pilaf-with-dried-cranberries-and-pecans.html

Can you get an feel for what sorts of salads others might bring? If they all bring potato/macaroni/jello or other starch-heavy "salads" (I learned those are starches, not true salads!) then a simple green salad goes over well. Or a great Caesar salad always gets eaten all up.

This was the recipe Mtn has shared in the past: Gulfstream WIld Rice Salad

(I have it saved in my NYT Cooking recipe box)

I prefer this made with white beans rather than black-eyed peas, which I do not like:

LA Caviar

Just FYI, not trying to be an alarmist, and I see you are not planning a lettuce salad, however, an e Coli outbreak associated with romaine lettuce has been reported in 13 states and Canada. Canada has issued a warning not to eat Romaine for awhile. Here is a link to Consumer Reports

I would have no idea what others are bringing. I am fairly new to this group and know a few of the ladies but not all. And these things are always pretty much pot luck with no real coordination. Somehow it always works out.

Thanks for the ideas so far, and keep ‘em coming. If I don’t use them now, I will in the next year I’m sure.

I love Rachel Ray's red cabbage and beet salad...it's sweet tart and probably like nothing anyone else will bring.

I also like this lentil salad...could eat it all day long.

If you want something heartier, then this salad my cousin makes for every picnic might work:italian pasta salad. You could always make your own dressing for it.

A black eyed pea salad is usually appreciated and good at this time of year.

I don't care for wild rice but I do make a curried rice salad that is delicious. Just regular cooked rice with a dressing of mayo or yogurt and curry powder. And whatever additions you prefer - I usually include green onions (scallions), raisins or dried cranberries, sometimes grapes or apples, celery and slivered almonds. But you can sub pineapple for the fruit and add leftover shredded chicken or turkey to make a bit more substantial. You can also sub cashews for the almonds and add mint and/or lime zest/juice for a bit more tang.

Travels and keeps quite well and can be served at room temp......I like it best that way.

If you want a lettuce type salad, this one is a huge hit with my family and everyone else. People don’t often ask for seconds of salad but people want more of this.

http://allrecipes.com/recipe/14469/jamies-cranberry-spinach-salad/

We are making a concerted effort to eat more "power foods" and this kale salad with brussel sprouts, pear and walnut is delicious:

I'm on my phone right now, and don't have the recipe, but I've made a farro salad that delicious. You could probably find a good recipe by googling

I make an orzo salad that’s similar to this one. So good and simple.

https://www.epicurious.com/recipes/food/views/orzo-with-tomatoes-feta-and-green-onions-234414

Wow! How am I going to choose? I may have to eventually try all of these and keep them in my recipe files. We’ve vowed to eat smaller and healthier this winter too. Salads will fit our needs at least for many meals.

And as I said, I will likely need more of these recipes over the next year or so as I become more involved with this volunteer group. I knew I could count on all of you good cooks for some tried and true good ones.

One more for you to add to your list: warm wild rice salad

This one is great for cold weather but is quite hefty. I often use it as more of a side dish than salad even tho it has a dressing.

The lettuce eColi scare is just for Romaine. There are other varieties plus spinach. Just think in terms of a low-carb alternate to all the starchy dishes. Especially after the holidays when everyone is vowing to diet!

Daisy chain, love that blog, thank you.

I also love salads with tortellini, for which I seem to have a weakness.

Cabbage Slaw with Ginger Tahini Dressing

I like this because there's a lot of color and crunch. I took it to a choir party and it was a hit.

If you're interested in salads other than with rice, I'm hooked on this Kale-Apple Slaw w/ poppy seed dressing!

Not sure if this is a winter favorite but it sure is a summer one. It was originally found on the Food Network site called French Fry Deluxe Salad but we prefer our version.

"Hamburger" salad.

1c broken french fried potato sticks potatoes

4 strips of bacon --or one package of Hormel bacon bits

3T chopped dill pickle, plus a splash of pickle juice from the jar

1 1/2 T ketchup

3T mayo

1 1/2 T malt vinegar

1/4 t sugar

salt/pepper

1c grape tomatoes halved

1/4 c thinly sliced red onion

2 romaine hearts, torn (iceberg works fine too)

1/4c shredded sharp cheddar cheese

Toasted sesame seeds

1. Whisk pickle, pickle juice, ketchup, mayo, vinegar, sugar, 2Twater, salt/pepper to taste in large bowl.

2. In large bowl combine rest of ingredients, then toss with dressing just before serving. Season with salt/pepper and sprinkle with sesame seeds just before serving.

This Chinese Chicken Salad from Ina Garten is delicious and different! I substitute broccoli for the asparagus for my family and also reduce the salt.

http://www.foodnetwork.com/recipes/ina-garten/chinese-chicken-salad-recipe-1942049?ic1=amp_reviews

Sorry I have been lax in updating. I ended up making the Gulfstream Wild Rice salad and it was yummy! Based on a couple of reviews, I decreased the amount of oil in the dressing and it was perfect. Several people commented on how delicious and different it was, especially with the figs. We had a variety of salads, as expected, and plenty of food. Thank you all so much for contributing your favorites.

I've either bookmarked or printed most of these delicious recipes. I'm sure I will use them in my rotation in the coming months.

I am so glad you did come back and update us.. I am glad that it worked out so well for you. I have had this in mind for a long time now. I saved it when Mtn shared it and at least once a week I think to myself that I have all but one of the ingredients. Thanks to your post, I just added figs to my grocery order. :)

Funky, re the dressing. I would recommend blending all the ingredients except the oil, then add a Tbsp of each oil at a time. I ended up adding a total of 2 Tbsp of each oil, not the full 1/4 cup of each, and it was fine. I added the dressing slowly to the rice mixture and folded it in. You might not even use all the dressing, depending on your personal preference.

Thanks for the tip.. I was curious about the combination of two oils. I don't think I've seen that before.

Also, I just realized that I may not have Dijon mustard (and I've already placed my grocery order) but I do have some homemade raspberry mustard. It won't be perfect-- or as refined but I am hoping it will be a good enough substitution.

That wild rice salad sounds incredible!!! I can see how it went over so well.

I have a few salads that I make regularly. This one is a crowd pleaser.

— cucumber, peeled and diced (if pickling or English cukes, no peeling)

— carrots, chopped fine

— sweet onions, chopped fine (to taste)

— *good* tomatoes, diced (this is key; Costco tomatoes work well, if tomatoes are not in season)

— sweet bell peppers, red and yellow, diced

— kalamata olives

— olive oil, aged balsamic vinegar mixed; salt and pepper, to taste

— crumbled feta

— mix all chopped vegetables together, along with the dressing, top with feta and olives

I realize your event has already taken place, but since there was interest in winter salads, I thought I would add this one -- that tastes like summer. If your oranges are small, you might use 3. I found it when I wanted to do something new with the abundance of snow peas in our farm share.

Snow Pea, Orange & Jícama Salad From EatingWell: May/June 2010

This salad of snow peas, oranges and jícama is sweet, sour and full of crunch.

4 servings, 1 cup each | Active Time: 30 minutes | Total Time: 30 minutes

4 cups snow peas (about 12 ounces), trimmed

2 oranges

2 tablespoons extra­ virgin olive oil

1 tablespoon white­ wine vinegar (or rice vinegar)

1 tablespoon minced shallot

1 teaspoon sugar

1/4 teaspoon salt

1/2 small jícama, peeled and cut into matchsticks (about 1 cup; see Tip)

Preparation

1. Bring 1 inch of water to a boil in a saucepan fitted with a steamer basket. Have a bowl of ice water by the stove. Steam snow peas until tender­crisp, about 3 minutes. Transfer the peas to the ice water. Drain.

2. Cut peels and white pith from oranges. Working over a bowl, cut the segments from surrounding membranes. Squeeze the peels and membranes over the bowl to extract about 3 tablespoons juice before discarding them. Transfer the segments with a slotted spoon to a small bowl. Whisk oil, vinegar, shallot, sugar and salt into the juice. Return the segments to the bowl along with the snow peas and jícama; toss with the dressing.