We have done a dozen green salads over here at SKCC. What makes them each a little different is the textures and the seasons. It’s spring, so the asparagus is finally bright and tender. Greens are a little crisper. If you make any sort of green sauce from the archives, like the one in the spring lasagna, stir that in here. Any store-bought zhoug or pesto is fine too just to give the dressing some interest (I buy the TJ’s zhoug and Costco pesto when I don't have fresh and they are great for dressings!).