1.   Transfer to a serving bowl or to individual salad plates and garnish with dandelion, arugula or lettuce.

2.   Arrange greens on four salad plates.

3.   Arrange spinach on four chilled salad plates.

4.   Coarsely tear the pale yellow inner leaves of escarole into bite-sized pieces, then arrange them on individual salad plates.

5.   Crouton-size diamonds scattered across a salad plate?

6.   Divide the mixture among salad plates and garnish with walnuts.

7.   Divide among four chilled salad plates and top with remaining cheese.

8.   Divide among four salad plates, drizzle a little oil around each, and serve.

9.   Divide among salad plates.

10.   Divide into individual salad plates or into bowls, and garnish each serving with hard-cooked egg half.