39. Baby lettuces, basil, parmesan Reggiano. Olive oil, 12 year balsamic vinegar, salt and pepper.

38. Leftovers from the C Level salad: cabbage, noodles, carrot, snow peas, and red pepper. I added red, green, and orange peppers, carrots, maybe a cup of cilantro, red onion, chives, mango, and pistachios. Dressing was olive oil, brown rice vinegar, a little pear champagne vinegar, tamari, ground coriander seed, salt and pepper. It was a little crunchy. OK, it was very crunchy. It would be best as a small serving along with some rice, and either teriyaki beef or chicken.

37. Arugula, red and yellow bell peppers, cantaloupe, raisins, lemony dill dressing. Goat cheese crostini. http://www.winestealssd.com

36. Thai Steak Salad: steak, cabbage, carrots, flat peas, mango, crispy wontons, green onions, and more. http://www.cohnrestaurants.com/restaurants/islandprime/

35. Baby arugula, blackberries, Jarlsberg cheese. Olive oil, pear champagne vinegar, crushed blackberry.