GROWING UP in a German community, I ate this salad often. It's an old traditional dish - I recall my grandmother talking about her mother making this recipe.
As a variation, the "old-timers" in my family enjoy cutting up some boiled potatoes on dinner plates, then serving the warm salad mixture on top of the potatoes.
-Robert Enigk, Canastota, New York
This was my grandma’s favorite salad. It’s colorful and has a sweet-sour blend to tempt any taste buds. Even my kids like it (don’t tell them spinach is good for them)! With the increasing popularity of spinach, more farmers in our state are growing this crop than ever before.
"Preparing this recipe is the best way I know to make sure my family takes time for breakfast," comments Rose Koren of Bookfield, Illinois. "I just call out 'pizza's ready!' and amazingly everyone comes to the table."
Start your fancy breakfast with Carol Heine's Eggs with Feta and Asparagus. From her kitchen in New Prague, Minnesota, Carol whipped up this dish because of an abundance of asparagus, and now it's become a staple. “We always have more than enough asparagus for the two of us,” she writes. “I also enjoy sharing extra with family and friends.”
In our house, this light and tasty salad is a real summer favorite! I usually serve it with sliced tomatoes and bread and butter. It can also be used to make wonderful chicken salad sandwiches - perfect in hot weather.