This recipe came from the March 2010 edition of Dierbergs Everybody Cooks.
1 bag (6 oz) baby spinach
1 cup shredded cheddar cheese
3 cups fresh broccoli florets
2 cups shredded carrot
2 cups seedless red grapes (halved)
2 green onions (thinly sliced)
1 cup mayonnaise ( I like Miracle Whip)
2 Tbsp sugar
2 Tbsp fresh lemon juice
1/2 cup honey roasted sliced almonds (Almond Accents)
In a trifle bowl, layer spinach, cheese, broccoli, carrot, grapes, and green onions.
In a small bowl, stir together mayonnaise, sugar, and lemon juice. Spread over top of salad to completely cover grapes. Cover and chill overnight. Just before serving, toss until well mixed; sprinkle almonds over top.