"While the fish is marinating, I toss together a big bowl of Italian Spinach Salad," Judy relates. "Prepared Italian dressing makes this twist on traditional wilted spinach salad simple ti fix. I usually have a hard-cooked egg ready in the refrigerator, and the dressing just takes seconds to heat."
Served with rolls or homemade bread, this slaw's hearty enough to be a main course, it's also a great side dish—my family especially likes it accompanying steak and corn on the cob. It tastes good with ribs besides.
Even people who don't enjoy cabbage like it prepared this way. (I know...my husband, Glen, is one of them!) The honey's sweetness helps with that.
Glen works for our local police department, and I work for the fire department. We have a pair of sons, 19 and 6, and a daughter who's 4.
This recipe came from a neighbor, and I adapted it to my family's tastes. It's a nice special salad to serve anytime—and, with fresh spinach from the garden, it's great for summer picnics!
I've long enjoyed cooking...ever since my mother put me in charge of my first Sunday roast when I was 12.
This dressing can also be served hot on wilted lettuce, or adapted for potato salad or coleslaw. My grandmother, mother and aunts made this Pennsylvania Dutch treat, and I'm happy to pass it on for others to enjoy!
This recipe was popular at a restaurant in Winston-Salem called Berry's. I love serving this salad to guests who comment that it is very pretty. Not only that, it is also a tasty and very nutritious dish!
This is my favortie luncheon salad for summertime. It's cool, colorful and always brings compliments to the chef. I like to serve it with a crusty loaf of French bread and tall glasses of iced tea—very refreshing!
Perk up simple spinach with bacon, cheese and lively dressing that Myra Innes of Auburn, Kansas created. "The lemon juice in the dressing adds just the right zing," she says.—Myra Innes, Auburn, Kansas