I've had a few more thoughts about salads. First, about the herbs: you can always just throw in whatever fresh stuff you have, and surprise yourself with what the mix tastes like. Parley, thyme, chives, sage, cilantro, it's all yummy. But don't forget about less traditional flavorings, like citrus zest or mint. I made a spring salad for Easter with asparagus, greens, carrots, and a mint/parsley vinagrette that was pretty darn yummy. And mint, with its prolifigate nature (to put it mildly - if you've ever grown it you know that once you start, you can't stop, because the mint just won't ever die) really sings spring to me.
Another thing to think about is what to do about your vegetables. I'm a fan of blanching the really crispy ones. Most people, if they're going to make a salad with asparagus, cook it first, but it also works well to blanch vegetables like carrots or broccoli. And if you have no idea what the word blanch means, fear not, for I will translate: it's just a quick cook in boiling water (usually no more than three or four mintes) followed by a bath in ice water to instantly stop the cooking. This leaves your vegetables pleasantly toothsome, but now sweeter and lacking in the bitter flavors I always dislike in veg like raw broccoli.
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