Spring Salads

These easy entrees offer endless possibilities for family meals or entertaining.

The secret to a really good salad is fresh ingredients-simply prepared and well seasoned. Greens should be crisp and cold. Fruits, cheeses, and vinaigrettes are best at room temperature. Beyond that, there are few rules for creating a spectacular salad.

Tropical Spinach Salad With Grilled Shrimp, for example, is just as delicious when prepared with chicken or pork. Substitute fresh peaches for mangoes, feta for goat cheese, or pine nuts for pistachios. Add a little crumbled blue cheese to Strawberry-Chicken Salad, or replace the diced onion with a handful of fresh chives. What could be easier? And if you're lucky enough to have leftovers, just tuck them inside a pita pocket for a terrific sandwich.

STRAWBERRY-CHICKEN SALAD

MAKES 4 SERVINGS

PREP: 30 MIN., CHILL: 1 HR., GRILL: 8 MIN., STAND: 10 MIN.

You can omit the chicken, add a sprinkling of blue cheese, and serve this as a side salad with grilled steaks.

4 skinned and boned chicken breast halves

Raspberry Vinaigrette, divided

8 cups mixed salad greens

1 quart strawberries, sliced

2 pears, sliced

2 avocados, peeled and sliced

½ small sweet onion, diced

½ cup pecan halves, toasted

COMBINE chicken and ½ cup Raspberry Vinaigrette in a large zip-top freezer bag. Seal and chill 1 hour.

REMOVE chicken from marinade, discarding marinade.

GRILL, covered with grill Hd, over medium-high heat (350° to 400°) 4 minutes on each side or until done. Let chicken stand 10 minutes; slice.

PLACE salad greens and next 5 ingredients in a large bowl, and gently toss. Divide mixture evenly between 4 serving plates; top with grilled chicken slices. Serve with remaining Raspberry Vinaigrette.

Raspberry Vinaigrette:

MAKES 1 ½ CUPS

PREP: 5 MIN.

¾ cup pear nectar

1/3 cup vegetable oil

1/3 cup raspberry vinegar

3 tablespoons chopped, fresh basil

1 tablespoon Dijon mustard

1 tablespoon sesame oil

½ teaspoon freshly ground pepper

¼ teaspoon salt

PLACE all ingredients in a screw-top jar; cover tightly, and shake vigorously until blended. Store in refrigerator for up to 2 weeks, shaking before serving. MITZI ADKINSON

INDIANAPOLIS, INDIANA

SHRIMP-AND-ARTICHOKE SALAD

MAKES 8 SERVINGS

PREP: 30 MIN.

For a special occasion, serve this in whole steamed artichokes garnished with lemon wedges and edible flowers. To prepare fresh artichokes, see our story on page 196.

2 ½ pounds unpeeled, medium-size fresh shrimp, cooked

½ cup mayonnaise*

½ cup sour cream*

½ cup chopped fresh parsley

5 green onions, thinly sliced

1 tablespoon grated lemon rind

2 teaspoons dry Italian dressing mix

1 teaspoon hot sauce

½ teaspoon Creole seasoning

1 (14-ounce) can artichoke hearts, quartered

PEEL shrimp; devein, if desired.

WHISK together mayonnaise and next 7 ingredients. Stir in artichoke hearts and shrimp. Cover and chill until ready to serve. ANNE Y. FITZGERALD

CHENEYVILLE, LOUISIANA

* Reduced-fat mayonnaise and sour cream may be substituted.

NOTE: When selecting canned artichoke hearts, look on the label for a count of 10 to 12. Not only are these whole artichoke hearts less expensive, they are consistently more tender than either the larger sizes or the quartered ones.

HONEY CHICKEN SALAD

MAKES 4 SERVINGS

PREP: 20 MIN.

The mayonnaise-and-honey mixture is reminiscent of poppy seed dressing. Reduce the amount of honey for a less sweet taste.

4 cups chopped cooked chicken

3 celery ribs, diced (about 1 ½ cups)

1 cup sweetened dried cranberries

½ cup chopped pecans, toasted

1 ½ cups mayonnaise

1/3 cup orange-blossom honey

¼ teaspoon salt

¼ teaspoon pepper

Garnish: chopped toasted pecans

STIR together first 4 ingredients.

WHISK together mayonnaise and next 3 ingredients. Add to chicken mixture, stirring gently until combined. Garnish, if desired. TERESA MOSHER

BRADENTON, FLORIDA

TROPICAL SPINACH SALAD WITH GRILLED SHRIMP

MAKES 6 SERVINGS

PREP: 30 MIN., CHILL: 1 HR., SOAK: 30 MIN., GRILL: 4 MIN.

Omit the shrimp and serve this as a side salad, or try one of the chicken or pork variations below.

2 pounds unpeeled, large fresh shrimp

Citrus Marinade

8 (12-inch) wooden skewers

2 (6-ounce) bags fresh baby spinach

2 mangoes, peeled and sliced

1 medium-size red onion, sliced

1 (3-ounce) package goat cheese, crumbled

1 cup fresh raspberries

½ cup chopped pistachio nuts

Fresh Basil Vinaigrette

PEEL shrimp; devein, if desired.

PLACE shrimp in a large zip-top plastic freezer bag, and add Citrus Marinade. Seal and shake to coat. Chill 1 hour.

SOAK skewers in water to cover for 30 minutes.

REMOVE shrimp from marinade, discarding marinade. Thread shrimp onto skewers.

GRILL, covered with grill lid, over medium-high heat (350° to 400°) 2 minutes on each side or just until shrimp turn pink. Remove shrimp from skewers.

ARRANGE baby spinach on a large serving platter. Top evenly with mango slices, onion slices, and grilled shrimp. Sprinkle with crumbled goat cheese, raspberries, and chopped pistachio nuts. Serve with Fresh Basil Vinaigrette.

Citrus Marinade:

MAKES 1 CUP

PREP: 5 MIN.

¾ cup fresh orange juice

2 tablespoons chopped fresh basil