SC - Salads, anyone? OOP and not

[Aldyth at aol.com]

I have two or three favorites.  There is a pretty basic recipe our Cooks 
Guild did this past Monday.  It was from Apicius, and had endive, fresh 
herbs, balsalmic vinegar, olive oil, and sea salt.  Noemi, could you post 
that one since you did it?

For mostly non period, I do baby spinach leaves, washed and drained, with 
mandarin orange slices, and raspberry vinagrette.

When we spent time in Spain, they had some sort of "regional" salad in Irun 
that was greens, asparagus, olives, onions, eggs, and tuna.  Layered and 
served with Pan de Campo and vinegar and oil.

Aldyth