Fresh dill gives a nice zing and flavor to the dressing for this refreshing salad. I seldom use store-bought dressings anymore, now that I know how easy it is to mix up my own homemade versions.
-Catherine Dawe, Kent, Ohio
"I served this fresh and colorful blend at a New Year's dinner party, and it was an instant success," relates Carol Dilcher from Emmaus, Pennsylvania. Since you use packaged greens, it takes just a few moments to put all the ingredients together.
This pretty and flavorful salad with a contrast of texture is refreshing and versatile…a nice accompaniment to a variety of entrees. Using this list of ingredients as a base for two, it can easily be increased to serve many more.
I was raised in Southern California, not far from the Mexican border. That explains why I like Mexican food as much as I do. Much of my cooking...even when I'm making "American dishes"...is heavily influenced by the kinds of foods and flavors I tasted as a youngster growing up just north of the border.
This salad is just lightly coated in a sweet-tangy dressing so the spinach doesn't wilt and the apples retain their crunch. We especially like this salad served with homemade bread.—Denise Albers, Freeburg, Illinois
Stephanie Homme and her family in Baton Rouge, Louisiana are real fans of jicama. “It’s a Mexican root vegetable that’s like a cross between a turnip and sweet potato,” she explains. “It’s juicy, sweet and adds crunch and heat to this wonderful salad with feisty Mexican flair.”