I went to the dining hall and was supremely uninspired by seafood salad and french fries, so I reverted to my old standby: the sandwich.
My normal whole grain bread was, sadly, missing, so I opted for two dense slices of rye bread, toasted until warm and just crispy.
While the bread was toasting, I altered the dining hall's egg salad, adding kidney beans, cubes of turkey, and some lemon juice (about equal volumes egg salad and beans+turkey).
After the bread came out of the toaster, I put spring mix on one slice, drizzled in olive oil and lemon juice, and sliced carrots on the other slice. The egg salad went into the middle of the bed of spring mix. I cracked some fresh pepper on top, too.
Delicious! (and really pretty!) The eggs and bright spring mix popped off of the dark rye bread, the carrots added some crunch, the eggs/mayo/beans/turkey/olive oil added richness, the lemon and spring mix added acidity and freshness, and the pepper added some zing. I wish I'd taken a picture, but unfortunately it was in the middle of a crowded dining hall.
Try it next time you need an interesting sandwich.