For eating Leafy Green Salads, I find Chinese style Chopsticks to be by far
the most efficient utensil. Developing chopstick skills is very beneficial.
For Cucumber Salads and other more solid salads, I use a Salad Fork.
This photo is of my favorite Salad Bowl, made of wood an 7-3/4 inches
diameter (20 cm). I have 6 of them.
Funny, Funny! Back in the 1960s some food commentator advised that in France, they never wash their wooden salad bowls, but let them become infused with rancid Olive Oil, which would slightly flavor the salads. This was, of course, a joke. The French don't even use wooden salad bowls, preferring ceramics. The commentator was influential enough that many would-be foodies actually believed him, and passed the advice along.
Persons in the know saw no need to correct this impression, so it hung around for years. Myself, being a dish washing freak, and enjoying the fresh flavor of ExtV Olive Oil, I simply rejected this advice without checking its validity - I'm not French anyway.
More on Euro-American Serving Pieces
In this photo is my ancient teak Salad Serving Bowl, used for leafy green
salads. It has a capacity of 4 quarts (3.8 litre). Also shown are Buffet
Tongs, which I highly favor for serving salads, as only one hand is
necessary. This is especially important if serving at a party buffet. Note
the tongs have a spoon on one side and a slotted spoon on the other, so you
can control the amount of dressing you take.
For Cucumber Salads and similar, I use a ceramic serving bowl, often one
on a pedestal so it doesn't take up too much table space. Also, these salads
will usually be portioned out with a serving spoon rather than with tongs.
For eating Leafy Green Salads, I find Chinese style Chopsticks to be by far
the most efficient utensil. Developing chopstick skills is very beneficial.
For Cucumber Salads and other more solid salads, I use a Salad Fork.