The wide variety of types of salads make it hard to give advice that applies

to al salads, but some standard rules of thumb that you must pay attention
to are:

Use the freshest ingredients available

Mild tasting vegetables like leafy greens must offer texture to the plate
by being crisp, and make sure they are free from sand or blemishes. If
serving a dressing , dress the salad by lightly tossing with the dressing
prior to service when possible to insure the proper mixture of flavor.
You may wish to dress dense or strong tasting vegetables by marinating
them a day in advance to balance their flavor.
Plate and serve cold salads at the last possible minute in a cold dish
Never overcrowd the plate. It is a good idea never to let the salad
presentation flow outside of the inner rim of the plate.
There are 3 types of salads, simple, mixed and combination
Simple A variety of one or more greens with a light dressing. Care
must be taken so as not to mask the delicate is not over
shadowed. This is the type of salad used as a salad course
before or after the main course.
Mixed Salad Composed of cooked or raw vegetables either marinated or
served with a compatible dressing. Often used as an
appetizer or salad course.
Combination The ingredients are presented separately but on the same
Salad plate. A Chef's or Cob Salad are examples of combination
salads. Served with a variety of complimentary dressings,
these salads are often used as an entree.