Grapefruit and orange segments add zest to this delightful salad that's tossed with a pleasant honey-lime dressing. It's perfect for a springtime luncheon or shower.
-Pauline Taylor, Spokane, Washington
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
I created this recipe to make the most of the fresh spinach from our garden. I like using crushed crackers in place of croutons, but our can also top this salad with whatever fresh vegetables you have on hand.—Tina Lust, Nevada, Ohio
Bean sprouts, bacon crumbles and sunflower kernels lend a pleasant crunch to my mom's refreshing version of spinach salad. The tangy oil-and-vinegar dressing coats the mixture well. Mom will sometimes add a few radish slices for color.
Spinach, cashews and pasta are mixed with roasted asparagus in this delightful spring salad. The mixture is topped with a light vinaigrette, seasoned with soy sauce and sprinkled with Parmesan cheese. I've used this recipe many times.
This lovely spinach salad is tossed with chopped cucumber, broccoli, mushrooms and raisins. Sent in by Glenna Petersen of Wellsville, Utah, its coated in a sweet homemade dressing that's very tasty. TIP: “For variation, substitute red and green grapes for the spinach,” Glenna advises.
This hearty and colorful main-course salad is easy to throw together when I get home from work, because it uses canned black beans and Mexicorn and packaged chicken breast strips. I sometimes add a can of ripe olives and fresh cherry tomatoes from our garden.
In her Prattville, Alabama kitchen, Amy Hornbuckle bakes these yummy spinach balls without an ounce of guilt. That's because this recipe cut 72% of the cholesterol and 44% of the calories from the original version.