After the holidays, something fresh and crisp sounds like a nice change.

Here's a nice tossed green salad recipe from Taste of Home. Everything is green.

Green Tossed Salad with Herb Dressing

8 cups torn mixed salad greens
1 small cucumber, thinly sliced
3/4 cup frozen peas, thawed
2 green onions, sliced
1 celery rib, sliced

DRESSING:
1/4 cup vegetable oil
3 tablespoons white wine vinegar
1 tablespoon sugar
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon pepper

In a large bowl, combine the greens, cucumber, peas, onions and celery. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Pour over the salad and toss to coat. Yield: 8 servings.

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Here is one that reminds me of a salad bar because these are the ingredients I'd pick.

Salad Bar Tossed Salad

4 bunches of romaine lettuce
2 cloves fresh garlic, pressed
8 or 10 cherry tomatoes, cut in halves
2 red onions, thinly sliced
2 radishes, thinly sliced
1/2 green and red pepper, sliced lengthwise
10 pitted black olives, sliced
1 drained can red kidney beans
1/4 tsp. fresh ground pepper, to taste
1/4 cup olive or salad oil
3 tbsp. balsamic vinegar or to taste
Just a little of sugar is optional

Wash romaine lettuce, next shred it. Add other vegetables, and add the oil and vinegar and toss.
Last, add the cherry tomatoes as they can dilute the dressing. Voila, ready to serve with garlic bread or alone.