Rachel (@rmc28) doesn't like most salads: she doesn't like vinegary dressings, and she doesn't like peppery salad leaves. But recently we have been finding some salads that she does like.
Based on a suggestion from her mother Ruth, she has become quite fond of a combination of baby spinach, feta, walnuts, and cherry tomatoes - sometimes with romaine hearts and/or avocado.
On a summery day a few weeks ago I made a seasonal lunch with steamed new potatoes, tuna and sweetcorn mayo, and spinach leaves. I made a dressing from three teaspoons each of mustard and honey, juice of a lemon and a lime, about two or three times that amount of olive oil, and a bit of salt and pepper. (I might not have remembered the quantities correctly - adjust to your taste! - and I made far too much for two.) This turned out to be a great success.
Earlier this week I made a chunky salad of diced cucumber, celery, tomatoes, feta, and grated carrot, with the honey/mustard/lemon dressing. This went quite well with pork pies.
If you follow my link log you might have seen an article about oil in salad dressings which says it helps the body absorb fat-soluble nutrients. So it isn't just tasty, it's nutritious too!