144. A Chinese buffet had some choices, but lettuce, cucumbers, and vinaigrette were my choice.

143. Mixed greens; orange, white, and purple carrots; cucumber, fennel, fennel leaves, olive oil, 12 balsamic vinegar, salt, and pepper.

142. Potatoes, mayonnaise, eggs, bacon, onion, pickle, cauliflower, cucumber, etc.

141. Spinach, blueberries, radicchio, toasted pecans, Jarlsberg cheese, ranch dressing.

140. Spinach, watercress, pear, toasted pecans, red grapes, goat cheese, olive oil and pear champagne vinegar. This seems much better than the last one. I think the watercress somehow softens the spinach flavor, and I also changed the oil/vinegar ratio to less vinegar. I think only the balsamic vinegar can be higher. Other vinegars need more oil to fix the taste.