Cucumber: peel strips on 3 scrubbed cucumbers, slice thin and put in container in layers, salting each layer lightly (don’t obsess over this).
After an hour or two (or more if you forget about it) drain, mix with: 1/3 c. vinegar, 2/3 c. water, 1/3 c. sugar.
Coleslaw: 1 bag of coleslaw combined with 1 c. coleslaw, 2 Tbsp. water, 2 Tbsp. vinegar (garlic wine vinegar is wonderful; you can put a clove in plain wine vinegar and let it sit for a while), 2 tsp. salt, at least 2 Tbsp. sugar, a shake of black pepper
Bagged salad with deli chunks, croutons, grape or cherry tomatoes, hearts of palm, and your favorite dressing. (There are some really good ones out there.)
These are basics. There are a lot of good and easy salad recipes in the Jewish cookbooks. I don’t have time to send any plus there are copyright issues. Some old faithful ones that always come out well are broccoli cashew and Asian coleslaw.
Here’s one more: broccoli, cauliflower, baby corn, Italian green beans, mushrooms, cooked carrot slice combined with Italian dressing and liquids from any cans used.
B’taiavon!
P.S. I go for marinated salads, especially before a yom tov so I can prep as much in advance.