A homage to my father’s Laotian roots, this warm salad is traditionally prepared with baby bok choy, snow peas, peapod shoots and baby mustard greens. Just use any seasonal green vegetables you like. —Monnie Norasing, Mansfield, Texas
"THIS RECIPE was Mom's scrumptious scheme to get her kids to eat vegetables. She never had any trouble when she served this colorful crunchy salad. Mom thought this salad was a real bonus for the cook since it must be made the night before."
I'm a 77-year-old great-grandmother and have been making this satisfying salad for years. It's my most requested recipe for family gatherings. It's simple to make ahead of time and looks lovely with all of its tasty layers. Dijon mustard gives a nice kick to the dressing.
-Noreen Meyer, Madison, Wisconsin
A friend who does a lot of catering fixed this salad for our staff Christmas party several years ago, and we all asked for the recipe. The unexpected sweet-salty mix and lovely dressing make it a hit with everyone. —Arlene Muller, Kingwood, Texas
“In my family of six, it’s hard to find a vegetable or salad that everyone will eat, but they all raved about this one,” enthuses Susie Clayton of South St. Paul, Minnesota. “With garden-fresh basil, this salad is easy, but mouthwatering.”—Susie Clayton, South St. Paul, Minnesota
"The recipe for this beautiful blend came from a local berry farm some years ago," notes Linda Jo Wahlgren of Mt. Horeb, Wisconsin. "We like to take the sweet and savory salad on picnics to accompany cold chicken and a loaf of crusty bread."
"I love to put small variations on this salad, depending on what I have on hand, but this version is my absolute favorite. I just fell in love with the flavor combinations."
Kristin Kossak, Bozeman, Montana
Ruth Haywood’s colorful Strawberry-Bacon Spinach Salad is sweet and crunchy with a tangy dressing. “I made this recipe for our prayer group, and everyone enjoyed it,” Ruth writes from Lake Charles, Louisiana.