1. Add canned anchovies and a poached egg to each serving.
2. Bake frozen popcorn chicken and scatter over the salad while it’s still hot.
3. Top each serving with a portion of grilled salmon.
4. Surround salad with halved cherry tomatoes and top with fresh basil.
5. Marinate chicken pieces in bottled Caesar dressing. Grill chicken and add to salad (use separate dressing, discard marinade).
6. Serve salad with pre-cooked shrimp and fresh mango.
7. Add grated lemon zest and 1 T. drained capers to the dressing.
8. Top with roasted asparagus and roasted red pepper strips.
9. Wrap raw shrimp with prosciutto; grill and arrange on top of salad.
10. Toss salad with diced cucumbers and pickled pepper strips; top with cleaned crabmeat.
11. Stir olive tapenade into the dressing.
12. Add 1 T. Dijon mustard to the dressing.
13. Fold a drained flaked can of tuna into the salad and garnish with oil-marinated green olives.
14. Toss salad with 3 C. of hot cooked penne pasta and pass extra grated Parmesan at the table.
15. Fold cubed avocado into the salad and season the dressing with a little chili powder and fresh lime juice.