Chopped salad! A bunch of different vegetables in small dice, chopped or shredded salad greens, fresh herbs, and little bits of meat and nuts, with a good dressing is the bomb.
E.g. an Israeli-style mix I like is a mix of tomato, cucumber, and chopped greens with a lot of parsley, a little mint, chopped almonds, dressed with olive oil and lemon juice. If you use dairy, crumbled feta is a great addition.
Well, my first suggestion would be: "Well, if you don't like raw leafy green salads, don't eat them."
If you'd really like to include them, I'd take a similar approach to RaiseFitness. Load up the salad with something you really appreciate both taste and texture wise. I often enjoy a dressing combined of balsamic vinegar and brown mustard, but I also really like the "Kitchen Sink" salads (Cobb, Chef, etc.) when the creaminess of egg yolks and avocado's is added. I've oft seen my mother put a bit of bacon fat on her salad as well. . . .
You can't. You should kill your vegetables. Kill them dead, and since you can't see them breathing, cook them for an interminably long time to make sure they are dead. This also happens to neutralize a lot of the icky stuff plants try to kill you with. Do a little research on our guts versus other primates guts- they've got more guts; we've out-sourced a lot of the processing due to our strange relationship with fire.
The other thing you can do is add more saturated fat. A biology professor of mine once said salads were, properly speaking, just a fat delivery system. From an historical perspective, I can tell you they definitely were a salt delivery system, as the very word salad is derived from salt if I am remembering my trivia correctly.
I was the same way until I started using lime juice as my "salad dressing." I just put a can of wild caught salmon on a bed of greens with a sprinkle of parmesan cheese (I have no problem with full fat dairy) and grape tomatoes (no prob with nightshades either). Then splash lime juice, and devour. I used to hate salad and had to drown in ranch, but this is something I eat 4 times a week probably.
Figure out what vegetables you do like raw, and eat those. It's possible that none of them will be greens, so therefore the typical greens-heavy salad isn't really your best option.
Or, if you're determined to force yourself to eat raw salads, eat them in small servings, rather than forcing yourself to munch through a Big-Ass Salad. Even if you only eat one cup of raw veg, if you typically don't eat any raw veg one cup counts as "more."
Or combine raw vegetables you like into a salad with cooked vegetables you like--raw peppers with roasted zucchini and eggplant, for example. The cooked veg can be served either warm or chilled.
I only like raw salad at room temp or slightly warm. I usually just warm the dressing them dump it over and massage it into the greens if needed (like with kale) or I massage the greens without the dressing then dump the hot dressing over and mix well. Alternatively I just leave the veggies out to come up to room temp. I have no idea why but I LOVE salads this way whereas I cannot stand them cold.