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
- 4 cups torn fresh spinach
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup coarsely crushed butter-flavored crackers (about 8)
- Ranch salad dressing or dressing of your choice
- Place spinach in a salad bowl; top with cheese and crackers. Serve with dressing. Yield: 4 servings.
Originally published as Speedy Spinach Salad in Quick Cooking November/December 2003, p7
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