My husband hates salads made with lettuce but loves spinach salad so I try different combinations using that particular green. Using prewashed spinach, this salad comes together in a very short time. If you don't have fresh basil, stir 1/2 teaspoon dried basil into the dressing.
This recipe from Chatelaine magazine is a great way to use up leftover barbecued chicken, grilled corn, and grilled peppers. You can simplify things like I did by using cooked corn kernels and roasted peppers out of a jar. The dressing is tasty, too. You can use all mayonnaise or all yogurt if preferred, instead of using half of each as I do.
I got this recipe from Phil, my school's chief custodian. I am guessing at the number of servings as it would depend on the size of the heads of broccoli used. Phil says to cut up and wash the broccoli the day before preparing so that the broccoli is as dry as possible. I made it the same day I cut up the broccoli by putting the broccoli in my salad spinner.
This is a great weeknight recipe as it is ready in 15 minutes! I like it with tilapia but you may substitute Boston bluefish or red snapper. It goes great with couscous and a green vegetable side dish, such as asparagus.