Your how-to guide for an 'anything and everything' fresh ingredient salad that deserves a standing ovation.
If using roasted or grilled vegetables, prepare as indicated in TIP A or TIP B. If using cooked grains, then prepare according to package directions and spread across a large baking sheet once done (this will help them cool quickly without clumping).
Meanwhile, combine your desired lettuces and herbs from the "Greens" section in a large mixing bowl.
Follow the link to Creamy Yogurt Citrus Vinaigrette to prepare an easy and versatile homemade dressing.
Drizzle 3-4 tablespoons of the dressing over the "Greens" and toss to coat. Add your desired "Shavings" ingredients and briefly toss again. At this stage, you can transfer the salad to a clean serving bowl or continue on in the same bowl.
Arrange your "Substance" ingredients around the perimeter of the serving bowl. Sprinkle the "Crunch" and "Crumble" Ingredients across the middle. Drizzle everything with 2 more tablespoons of salad dressing and serve the remaining dressing on the side. Dig in!
TIP A: For roasting hearty root vegetables, cut them into even-size chunks. Pile them on a baking sheet and coat in 1-2 tablespoons olive oil and 1/2 teaspoon kosher salt. Spread the vegetables in an even layer across the baking sheet with the cut side down. Roast them on the bottom rack of a pre-heated 425° oven for 25-30 minutes or until golden and caramelized on the bottom.
TIP B: For grilling firm vegetables, cut larger pieces into even-size wedges or slices. Coat them in 1-2 tablespoons olive oil and 1/2 teaspoon kosher salt. Grill over medium-high heat (500-600°) for a few minutes per side until lightly charred. Then chop into even-size chunks.