I eat salad (lots and lots of it) all year round, but this is the best of all possible times for rabbit-eaters. The salad below took inspiration from a favorite spot in the Berkshires, Elizabeth's. They serve a family-style salad that has everything but the kitchen sink in it: kiwi, strawberries, blueberries, beets, cucumbers, tomatoes, nuts, cheese, salami, olives, onions, carrots...you name it, it's in it. It may sound like a strange combination of things, but it totally works.
This one has red leaf lettuce, arugula, beets, strawberries, blueberries, cucumbers, carrots, pecans, and a Dijon-blue cheese vinaigrette. It's not so much the exact things in this dish that I wanted to share, but rather the new way of thinking about salad.
I've always had a pretty standard salad combination of lettuce, carrot, and cucumbers. And I ate it every day. But making salad this way -- with everything that's fresh and yummy right now -- it was a very lame, but very large, revelation for me.