I'm a big vinaigrette fan, but I'm sure you've already exhausted those recipes.
A fun, thicker dressing that I adore is as follows:
1/3 cup plain yogurt
1 tablespoon fresh lime juice
2 teaspoons curry powder
1 teaspoon finely grated peeled fresh ginger
2 tablespoons sesame/peanut oil
S+P to taste
Whisk together yogurt, lime juice, curry powder, ginger, salt, and pepper in a large bowl. Add oil in a slow stream, whisking until combined. I pulled it from a quinoa salad recipe I'm in love with(Gourmet 2003), but I've found it stands up well with other salads.
Well, this is something completely different, and it is really delicious. (I haven't made it in ages and really should!) It's especially wonderful after a Mediterranean meal - from Paula Wolfert's Web site, www.paulawolfert.com
Orange Lettuce & Walnut Salad
1 Head romaine lettuce
3 Navel or temple oranges
2 tablespoons Fresh lemon juice
2 tablespoons Sugar
1 pinch Salt
1/2 teaspoon Cinnamon
1 tablespoons Orange flower water
3/4 cups Walnuts -- chopped
Wash lettuce and section into leaves, discarding the tough outer ones. Drain; wrap in paper towels to dry. Store in refrigerator until needed.
Peel oranges and remove all outside membranes, using a small serrated knife and employing a seesaw motion. Section the oranges by cutting away all the membranes from the orange flesh. As you work, lift out each section and place in a small mixing bowl. Squeeze the juice from the remainder of the orange over the sections to keep them moist. Cover; keep chilled.
Make a dressing by mixing the lemon juice, sugar, salt, cinnamon, orange flower water and 2 tablespoons of the orange juice. Blend well, then taste. The dressing should be sweet.
Just before serving, shred the lettuce and arrange in a glass serving dish. Pour the dressing over it; toss. Make a design around the edges with overlapping sections of orange, then sprinkle the salad with the chopped walnuts and dust with more cinnamon. Serve immediately.
Variation: Prepare as above, using 3/4 cup chopped dates and almonds in place of the chopped walnuts.
From "Couscous and Other Good Food from Morocco" by Paula Wolfert.
Two pesto-based ones:
1. Lemon juice & evoo in equal quantities, dab of dijon, a big whomp of basil/garlic pesto. Best with Romaine, I think, and pine nuts & grated or shaved parmesan sprinkled over the salad.
2. Lemon or lime juice, honey, mayo, in about equal amounts. Whisk in a ton of cilantro/garlic pesto. Great with softer lettuces, avocado, oranges, sprouts. Love this with hot foods. (I've posted that one before)