Wallycat, I've made that! I agree, really good.
I have lots of salad recipes, here's a few.
The first one ..... I always leave out the jicama and radishes. The recipe is very flexible and I only measure the dressing, the rest I just toss in what I want.
MEXICAN CHOPPED SALAD WITH HONEY-LIME DRESSING
2 1/2 cups chopped romaine lettuce
1 can (15.5 oz) black beans, rinsed and well drained
3/4 cup chopped seeded tomato
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels, uncooked (or frozen or canned)
3/4 cup thinly sliced radishes
Half a ripe avocado, diced
1 red bell pepper, chopped
1/4 cup crumbled reduced-fat feta cheese
Honey-Lime Dressing
1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp finely chopped fresh cilantro (or more to taste)
1 garlic clove, peeled and minced
1 tsp chopped jalapeño pepper (use canned for less heat)
Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste. Makes 4 servings.
SELF
July 2003
And the second (I got both from the CL boards -- what a surprise!). This salad screams fall to me. I do change up the dressing, cutting back on the oil and sugar (next time I make it, I will see if it even needs it). And, I don't buy mayo anymore (and I wouldn't want to buy it just for this) so I wonder how greek yogurt would be as a sub. And, I had written down that some add bit of dijon too. Sorry I don't recall who posted it.
APPLE, DRIED CHERRY, AND WALNUT SALAD WITH MAPLE DRESSING
(not my notes)
Maple Dressing
1/4 cup mayonnaise
1/4 cup pure maple syrup
3 tablespoons Champagne vinegar or other white wine vinegar
2 teaspoons sugar (can cut back)
1/2 cup vegetable oil
Salad
1 5-ounce bag mixed baby greens (about 10 cups lightly packed)
2 Granny Smith apples, peeled, cored, cut into matchstick-size strips (don’t have to peel, can just dice)
1/2 cup dried tart cherries
1/2 cup chopped walnuts, toasted
For dressing:
Whisk mayonnaise, maple syrup, vinegar, and sugar in medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper. (Dressing can be prepared 3 days ahead. Cover and refrigerate. Rewhisk before using.)
For salad:
Toss greens, apples, cherries, and 1/4 cup walnuts in large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Sprinkle with remaining 1/4 cup walnuts and serve.
Makes 6 servings.
Bon Appétit
September 2002
Here's another. I haven't made this one in a long time -- I should make this one again, to see how I like it now. Plus I'm making lots more Asian type recipes, so I think this will be a good side too.
Cucumber Salad with Rice Vinegar Dressing
Ingredients
3 cups thinly sliced seeded peeled cucumber (about 2 medium)
3 tablespoons rice vinegar
1 teaspoon sugar
2 teaspoons dark sesame oil
1/2 teaspoon salt
2 tablespoons chopped green onions
1 1/2 tablespoons chopped unsalted, dry-roasted peanuts
Preparation
Combine first 5 ingredients in a medium bowl; toss to coat cucumber. Sprinkle with onions and peanuts before serving.
Yield
6 servings (serving size: 1/2 cup salad, 1 teaspoon green onions, and 3/4 teaspoon peanuts)
Nutritional Information
CALORIES 42(60% from fat); FAT 2.8g (sat 0.4g,mono 1.2g,poly 1g); PROTEIN 1g; CHOLESTEROL 0.0mg; CALCIUM 12mg; SODIUM 199mg; FIBER 0.7g; IRON 0.3mg; CARBOHYDRATE 3.7g
Bruce Weinstein , Cooking Light, JUNE 2007
Another CL recipe that I think is really good (and different from my usual). It is the Summer Peach and Tomato Salad.
www.myrecipes.com/recipe/summer-peach-tomato-salad 
