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Spinach Salad I

This is a wonderful salad with a fabulous dressing. A true crowd pleaser!

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Soy sauce and sugar, added to a bit of vinegar and oil, stir up into a dandy dressing that tops this broccoli/romaine salad. Lightly toasted ramen noodles and chopped walnuts are sprinkled on before serving.

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Holiday Bean Salad

Zesty Italian dressing and a night in the fridge do wonders for the beans in this simple but tasty salad. It couldn 't be easier. Green beans and limas are mixed with green onions and pimentos, chilled and served over chopped lettuce.

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Tasty Home Salad

This great summer salad uses bottled dressing, but poultry seasoning and dried oregano are sprinkled in to give it a really interesting flavor. It works nicely with the romaine, green onion, cucumber, celery, and grated carrot salad combo.

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Deep Dish Layered Salad

Submitted by: Nancy

Brown sugar gives the mayonnaise dressing a sweet richness, and curry and garlic powder give it a bit of nip. Once the veggies and eggs are sliced, chopped and shredded, you layer the salad, finishing with the dressing on the top. Sprinkle with bacon bits and Parmesan cheese.

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Restaurant-Style Potato Salad

Parsley, shredded carrot, pimentos and white onion all play their part in making the dressing and the salad taste sensational.

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Farmer's Salad

Submitted by: MARSHAANNE

This is a great tasting salad that is easy to prepare. The main ingredients of lettuce, broccoli and bacon are normally on hand.

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Smiley Salad

What a fun way to get your child to eat a salad. First comes the lettuce, cheese and bacon bit in individual bowls. And then comes the decoration - croutons for the eyes and nose and a crescent of tomato for the mouth.

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Main Dish Salad

Submitted by: GOLDENK9S

This is a family favorite. Lettuce, vegetables and tuna are tossed with a creamy mustard dressing and crunchy shoestring potatoes.

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Artichoke-Red Pepper Tossed Salad

Provided by: Taste of Home

During college, I lived in France, where I learned to make vinaigrette. My host family served the dressing with artichoke hearts. That inspired me to add them to my basic tossed salad when I returned home. --Rachel Hinz, St. James, Minnesota

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