Yesterday I made this really good salad.  I didn’t want to have any meat, but I wanted substance, since the salad would be my entire dinner.  So I opened a package of chopped romaine and chopped it even further, then I added some sliced red onion and chopped black olives, tomato and capers.  Then I chopped a giant Golden Yukon potato and cooked it in a nonstick frypan until the pieces were almost crisp.  Halfway through, I added a bunch of drained, cooked garbanzo beans and kept tossing them all together.   At the same time, I sauteed a sliced onion in another pan until it carmelized and that went on top of the potatoes.  If you cook the onion with the potato, the potato will steam instead of saute, and I wanted to trick myself into thinking the potato pieces were meat, so I kept them crisp. Then just dump the potatoes on top of the salad, then the onions on top of the potatoes, then mix with some olive oil and balsamic vinegar.