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.
“All of my children love my Vinaigrette Veggie Salad,” says Connie Small of Schoolcraft, Michigan. “It’s easy to make and attractive, too. Sometimes I cut up the vegetables ahead of time so dinner preparation goes faster.”
The unique crunch of sunflower kernels and a zesty tang from a vinegar and sesame oil dressing turn basic broccoli into sensational salad. "We're on a low-carb diet, and this is one of our favorite dishes," informs Rick and Sheila Ellison from Prattville, Alabama.
• “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.”
“My grandma used to make her pretty Three-Fruit Salad for summer picnics, and I really liked it,” field editor Sue Gronholz writes from Beaver Dam, Wisconsin. “It’s a rather unusual combination, but it’s delicious!”
This side really sparks up a meal and goes fairly well with everything from grilled steak to tuna salad. I like to serve it in individual, lettuce-lined glass bowls with a sour cream star piped on top and a sprinkling of dill.—Karen Ann Bland, Gove, Kansas
"Tomato Zucchini Salad is a crisp, colorful salad tossed with a delicious Dijon-tarragon vinaigrette," notes Suzanne Kesel of Cohocton, New York. "Try it in summer, too, when you can use fresh items from your garden."