ABC Salad
3 large red apples ( Gala are good)
2 cups fresh broccoli
1 cup Craisins
Semi Sweet Vinaigrette dressing
cut the apples and broccoli into small chunks ( dip the apples into pineapple or lemon juice to prevent browning,
combine the apples, broccoli and craisins, add the dressing,
chill for 2 hours, stir lightly before serving.

this makes a very attractive salad and has a good taste too. 
Enjoy
Dorlea

This salad is awesome! I've made it for parties I've catered and it disappears!! Best if you make it a day ahead to let the flavours meld.

Couscous, Chickpea and Cranberry Salad

Ingredients

• 1 10-oz package shredded lettuce (you can tear or shred lettuce by hand if you’ve got extra time on your hands)
• 1 10-oz container grape tomatoes, halved or coarsely chopped
• 2 C thin-sliced or finely minced celery (I use a food processor to mince)
• 2 C finely-minced carrots (I start with baby-peeled carrots to save time, and mince in the food processor)
• 8 hard cooked eggs
• 2 C frozen peas, thawed
• 1 C mayonnaise
• 1 C sour cream
• 1 Tbsp lemon juice
• 1/2 C Parmesan cheese
• 6-8 slices bacon, cooked and crumbled or 1/2 C bacon bits (I use the ones made from real bacon, not those nasty “soy protein” ones)

Instructions

Layer evenly in the container, in order, the lettuce, tomatoes, celery and carrots.

Now, if you’re in a hurry, you can simply chop the eggs and layer them in next. But if you want to get fancy: slice at least two of the eggs and select eight to ten of the best-looking center slices. 

Sprinkle evenly with Parmesan cheese

Sprinkle evenly with  crumbled bacon

Refrigerate at least overnight before serving. Serve cold, and expect compliments on the attractive presentation.

¾ cup cashew halves

4 slices bacon coarsely chopped

1 tablespoon melted butter

1 teaspoon chopped fresh rosemary

1 teaspoon curry powder

1 tablespoon brown sugar

 ½ teaspoon  kosher salt

 ½ teaspoon cayenne pepper

Dressing

3 tablespoons white wine vinegar

3 tablespoons Dijon mustard

2 tablespoons honey

½ cup salad/olive oil

Salt & pepper to taste 

Salad

1, 10 oz package mixed salad greens

½ medium Bosc pear, thinly sliced

½ cup halved seedless red grapes (I sometimes use the tiny red Chilean grapes whole)

Directions

1 – In a large dry skillet over medium heat, toast cashews until golden brown (about 5 minutes). Remove cashews to a dish and cool slightly

2 – Return skillet to medium high heat, cook bacon strips until crisp on both sides, (about 7 minutes) Remove bacon with slotted spoon, & soak up grease with a paper towel. Coarsely chop bacon and set aside.

3 – In a medium bowl stir together rosemary, butter, curry powder, brown sugar, salt, cayenne pepper and toasted cashews. Set aside.

4 – In a small bowl stir together white wine vinegar, mustard and honey. Slowly whisk in olive oil and sprinkle with salt and pepper to taste.

5 – In a large salad bowl toss dressing with greens, pear slices, grapes and bacon. Sprinkle with nut mixture.

I do as much of this ahead of time as I can and then mix at the last minute. I also usually double it if more than 2-3 people.

Nice to see you too! Hope all is well with you and your family! I think I'll give this salad a try next week. I LOVE fruit and exist on salads made with fruit (and often chicken) for lunches during the week.

what salad did you decide to make for tonight? Was it any of the ones mentioned here?

p.s. sorry for the large type. I somehow managed to select the font size area and didn't know which type was the default. It turned out to be much larger than I'd thought. I wasn't shouting or anything like that.

Now I should always have a salad to choose.  The only problem will be which one. LOL