From Audrey Moser of Drummond Island, Michigan comes this fresh-tasting chicken salad that's sweetened with pineapple, dates and golden raisins. "I often serve this salad on lettuce, but you could stuff a tomato with it or spoon it into a pita bread as well," Audrey suggests.
Cumin and curry powder give this chilled three-bean salad terrific zip. "I get a lot of compliments on it," says Howie Wiener, Spring Hill, Florida. Not only does it come together quickly, but at 70 cents a serving, it's economical, too.
Potato, tomato and onion complement the fresh green beans in colorful Green Bean Salad. A subtle oil-and-vinegar dressing lends fresh herb flavor to the mix. The recipe comes from the kitchen of Sarah Maranto of Bakersfield, California.
Roast Beef and Potato Salad comes from Joanna Lonnecker of Omaha, Nebraska. "This hearty salad is a favorite of the 'meat-and-potatoes' members of our family," writes Joanna. "I serve it as a light summer supper."
The homemade oil and vinegar dressing is what makes this salad unique. Plus, it features two kinds of lettuce and garden-fresh tomatoes and onions. To save time, I make the dressing in advance and set it aside until supper.—Michele Bently, Niceville, Florida
• “A neighbor showed me how to make Green Bean Salad, and the men in my family really like beans served this way,” writes field editor Mildred Sherrer of Fort Worth, Texas. “They’re crisp-tender and colorful with bits of tomato, egg and parsley.”