Are you familiar with a plate they call Dutch lunch? It used to be very popular in restaurants but I have not seen it on the menus for many years. It was served only in the summer and usually consisted of buttered toast, a slice of ham, tomato slices, cheese, boiled egg, celery, and pickle all laid out on a large plate neatly... not touching. My favorite dressing was Ranch lo-fat. It was in a small paper cup, and you dipped the vegetables in it....also the egg.
It depends on the ingredients of the salad. Lettuce with a light vinaigrette is nice after the main course (and before or during a cheese platter). It helps the digestion. It can also be taken as a side dish. Richer salads (containing proteins) are better served as a starter dish, or even as a complete meal.