This potato salad is well coated with a creamy dill dressing. This summery salad, made with radish slices and chopped eggs, is not only pretty but easy to prepare, too.—Lydia Garcia, Hanover, Pennsylvania
This recipe features tender chicken and crunchy vegetables. With peanut oil, soy sauce and toasted sesame seeds, the dressing has a slight Asian flair. To save time when entertaining, you can cook the chicken and prepare the dressing the day before.—Diane Hixon, Niceville, Florida
This recipe is colorful, tangy and crunchy. With six simple ingredients, it's a salad I can toss together in minutes then marinate for 1 hour to beautifully blend the flavor.—Judith Anglen, Riverton, Wyoming
Patricia Staudt of Marble Rock, Iowa dresses up canned fruit with marshmallows and a home-cooked pudding-like dressing to make this light and refreshing salad. At 31 cents a serving, it's an economical addition to most any meal.
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."
I love asparagus, and I love it even more when drizzled with my light, lemony vinaigrette dressing with a touch of tarragon. It's so perfect as a side for fresh spring meals. —Linda Lace, Winter Park, Florida
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.