“I invented this recipe while watching a movie set on the Greek islands. I like the combination of warm grilled steak and sauteed mushrooms with cold salad ingredients.” —Chris Wells, Lake Villa, Illinois
"This is an adaptation of a salad I tasted at a restaurant. The combination of cheese and apples is delicious," says Debbie Blackburn of Camp Hill, Pennsylvania. "I came up with the dressing recipe, which has a fruity flavor and creamy texture."
This pretty crowd-pleaser always stands out on the buffet table. With plenty of shrimp, artichoke hearts, olives, peppers and a host of herbs, it's a tasty change-of-pace from pasta salads. I serve it with a from-scratch vinaigrette.—Ginger Johnson, Pottstown, Pennsylvania
It takes only minutes to put together this salad's tangy dressing. Lynn Larkin's vinaigrette of basil, oregano and sage complements the crisp spinach and fresh mushrooms she serves at her Sterling Heights, Michigan home.
Packed with mushrooms and loads of crunchy colorful ingredients, this salad is perfect at picnics and parties. It keeps so well in the refrigerator you can easily make it ahead of time.
-Sandra Johnson, Tioga, Pennsylvania
Tangy homemade raspberry vinaigrette dressing gives a summery flavor—and a pretty pink-red tint—to this salad that's definitely special enough to serve to company.
I like to liven up typical tossed salad with tender grilled shrimp, bread cubes and feta cheese. The colorful dish is an attractive addition to party buffets. —Veronica Callaghan, Glastonbury, Connecticut