Any one salad green, or a combination of salad greens
Wine vinegar or lemon juice
Salt and pepper
Any one, or a combination of the following in bite sized pieces:
Celery, fresh tomatoes, mushroom, carrot, cabbage, cucumber, bell pepper, artichoke heart, chopped scallion, jicama.
Lightly cooked vegetables such as broccoli, cauliflower, green beans, zucchini, asparagus.
Capers, olives, or raisins, dried cranberries, kiwi fruit, walnut, sunflower seed. Whatever else appeals to you.
Any one or more of the following:
Crushed garlic, a bit of Dijon mustard, fresh or dried herbs such as basil, dill, oregano, parsley, sage, rosemary, and (yes), thyme!
Make sure the salad greens are as dry as can be
before preparing. A lettuce spinner works, as does
simply soaking up moisture on the greens with a clean towel or paper towels. Better to tear the greens into pieces, rather than cut them.
Put the greens in a tossing bowl. Dribble olive oil over the greens. (Generally, allowing about 1 to 1 1/2 teaspoons of the oil per average serving works out well.) Toss the greens gently and well with the oil, until all the greens have been thoroughly covered with a light coating. This acts as a barrier against sogginess.
Now is the time to add any additional vegetables.
Drizzle vinegar or lemon juice over the salad, and toss well again. The idea is to add as much as you like to get the flavor you want, without making the salad so wet that you have a puddle at the bottom of the bowl.
Add salt and pepper to taste, other seasoning as
desired, and toss one more time. Enjoy!