Here's one that is different and mighty tasty.

Chopped Salad
Recipe By : Houston Chronicle-7/22/98
Serving Size : 4

1 head iceberg lettuce -- cut in 1" cubes
1 1/2 cups diced yellow squash
1 1/2 cups diced zucchini
1 1/2 cups halved red grapes
16 cherry tomatoes -- cut in half
10 green olives -- coarsely chopped
2 tablespoons capers -- drained
1/2 cup roasted red-pepper strips, juices drained
and reserved
4 anchovies, drained -- rinsed and minced
2 tablespoons fresh lemon juice
1 teaspoon honey
1 teaspoon olive oil
1 tablespoon Dijon mustard
1 tablespoon reserved red-pepper liquid
1/4 cup freshly grated Parmesan cheese

Combine lettuce, squash, zucchini, grapes, tomatoes, olives, capers, and red-pepper strips in large bowl. In a small bowl, combine anchovies, lemon juice, mustard, oil, honey, and red-pepper liquid. Whisk thoroughly. (Do not worry that dressing tastes acidic; it won't once it's in the salad.) Toss salad and dressing together and let stand at least 10 min. Sprinkle with Parmesan.

A huge plate of salad-3 cups-promises to fill you up. It's delicious and staves off hunger. To add a little protein and make a complete meal, toss in a few canned garbanzo beans or some diced chicken breast.