Salads don't ever need to be boring or yucky. I've found that when you incorporate as many colours as possible into your salads, it'll look appetizing. A warm toasty contrast to the refreshing chill of the base leaves also does the trick, so I like to roast a cruciferous vegetable to top my salads. Also, cheese and nuts are quite the crowd-pleaser, so add as much as you want.
Ingredients (feeds 5-8):
2 large head broccoli, cut into florets
4 cups baby spinach, unpacked
4 cups arugula leaves, unpacked
2 punnet cherry tomatoes, marinated in 4 tbsp olive oil and salt
1 cup black olives, pitted
2 tbsp pine nuts
3 tbsp grated parmesan
5 tbsp olive oil
1 tbsp minced capers
1) Roast broccoli with olive oil and salt at 200C for 25 minutes . Take care not to over-salt as the dressing, olives and cherry tomatoes have salt.
2) Assemble salad, with the spinach and arugula forming the base, layered with cherry tomatoes, then broccoli on top, with the olives and pine nuts sprinkled around, and finishing with grated parmesan.