1.   Arrange romaine leaves on a serving platter and spoon salad over leaves.

2.   Spoon salad into glasses.

3.   Spoon carrot salad into center of dinner plates with bean salad alongside.

4.   Spoon salad onto bread, top with Parmesan cheese, and either cut and serve immediately or run tartines under broiler to lightly melt cheese.

5.   Spoon chicken salad and some juices onto rolls and top with arugula and tops of rolls.

6.   Spoon salad onto serving dish and top with meat.

7.   Spoon salad over chips.