Wash all veggies. Break lettuce into bite size pieces. Peel and cube avocado. Take grapes off stems. Chop or break walnuts into pieces. Slice cucumber and green onion.
Mix all ingredients together and add dressing plus a drizzle of boysenberry syrup. Sprinkle with Craisins and crumbled feta cheese if you like.
By Vi Johnson from Moorpark, CA
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Besides loving all of the ingredients in this salad, I like it because you can put it together a day ahead, and it will remain fresh and crispy as long as you don't add the dressing until just before serving.
When I was a kid, this was a salad my mom made a lot! Very easy, cheap and quick!
I've been trying to figure out a way to eat salad, without really noticing I'm eating salad. I'm trying to trim down, so I didn't want to use a full-fat dressings.
One lonely leftover baked potato in my refrigerator and scallions in my garden inspired me to try making potato salad. It was so successful that I now make baked potatoes especially for this recipe. A great summer side!
A lovely, tossed salad with fruit and crunchy toasted almonds. This recipe is healthy, tastes great, and isn't high on calories.
Combine condensed milk, pie filling and pineapple in bowl. Fold in Cool Whip. Pour into 9x13 inch pan. Freeze for at least 5 hours.
Drain canned fruit, reserving juice in large bowl. Add pudding mix to reserved juice; stir until thickened. Combine drained fruit, apples and grapes in large bowl.