2 bags (6-ounce size) of baby spinach

1 8-ounce bag walnut halves

1 12-ounce bag sun-ripened cranberries

1 12-ounce package feta cheese, crumbled

12 ounces Newman's Own balsamic vinaigrette dressing

In a large bowl, toss spinach, walnuts, cranberries and cheese together. Just before serving, pour dressing over salad and toss.

For variation, this also works well substituting raspberry vinaigrette

1 package (16 ounces) iceberg lettuce blend

2 cups raw broccoli, cut in florets

1 cup raw cauliflower, cut in florets

1 cup sliced celery

1/3 cup pineapple-orange juice

1/4 cup cider vinegar

3 tablespoons grated Parmesan cheese

2 tablespoons vegetable oil

Combine salad, broccoli, cauliflower, and celery in a large bowl.

Stir together pineapple juice, vinegar, cheese and oil, in small bowl. Pour dressing over salad. Toss together, and serve.

2 cups (8 ounces) fresh pineapple, cut into thin wedges

1 package (16 ounces) cole slaw

1/2 cup reduced fat Italian salad dressing

3 to 4 tablespoons chopped fresh cilantro

1 teaspoon ground cumin

1/4 teaspoon salt

1 clove garlic, pressed

Combine pineapple wedges and cole slaw in large bowl.

Stir together salad dressing, cilantro, cumin, salt and garlic. Pour over salad. Toss to coat evenly.