Zest

Here's an idea.  Suppose you're in a groove, making the same basic salad but you're looking for something a little different.  You're thinking that you've got a good thing going, but you want to make a few adjustments to get that salad up on its feet.  Well, one way to goose up a salad is to add some lemon zest.  

Zest is the oil-rich outer rind of the lemon but only the portion with color, not the white pith. It is scraped off with a paring knife or a zester, and it imparts a very intense lemon/citrus flavor to the your salad.  Interestingly, it works with many salad combinations, and you can use it as sparingly or as liberally as you want to provide that extra bit of flavor.  You can buy dried zest, but zesting a lemon is really fun, it gives you a good excuse to buy a zester, and you have a bunch of bald lemons to use for other purposes.