Spring Fling

A bright buffet of recipes in the April/May issue celebrates fresh, joyful flavors to mix and match for the season. As promised, here are four more main-dish salads perfect for springtime:

It’s a snap to shape tortillas into Umbrella Salads when you bake them over custard cups. Inside, spinach leaves are combined with ham, cheese and fresh veggies, then drizzled with dressing. —Taste of Home Test Kitchen

Dazzle your hungry visitors with crunchy Spinach Chicken Salad. It showcases an interesting mixture of chicken, pasta, spinach and other vegetables. The delectable dressing complements the colorful ingredients. A hearty plateful makes a satisfying entree. —Janet Mooberry, Peoria, Illinois

Cool, colorful Asparagus, Apple and Chicken Salad is a palate-pleaser. Apples and asparagus seem an unlikely match, but they form a terrific trio with chicken. I make this salad quite often while asparagus is in season. —Nancy Horsburgh, Everett, Ontario

In this delicious Snow Peas and Beef Salad, savory strips of broiled streak are lightly dressed along the water chestnuts, mushrooms and onions, then tossed with crisp snow peas. Ketchup and ginger add a bit of zip to the sweet dressing. —Janeen Kilpatrick of Fairbury, Illinois