When I was a kid, we had salad every single Saturday for "dinner" (ie, around 6pm).
That was lettuce, tomatoes (when in season), cucumber, spring onions, pickled red cabbage, pickled onions, pickled beetroot, cheese (usually Cheddar, Red Leicester or Double Gloucester), watercress, maybe, M&S coleslaw , boiled potatoes.
When I got to University in 1971, there were wierd things like raw broccoli, raw cauliflower, grated carrots, grated beetroot, sweetcorn, cooked green beans and even bean shoots. I went to the States in 1974 and for the first time saw salads with meat in them. Chef´s Salad - with French, Aye-talian or Thousand Islands dressing.
In the past 20 years or so, I´ve made classic Capressa, tropical Capressa, classic Caesar, classic Nicoise, classic Waldorf: I´ve made salads with lentils, beetroot, goat cheese and balsamic: bacon, pineapple and amaranth: roasted vegetables with harissa: lentil sprouts, smoked catfish, sunflower seeds and who knows what else. Plus there are two East Asian salads that I absolutely love: Thai "Som Tum" and Indonesian "Rudjak".