I CREATED this recipe because my family is so fond of corn. I tried to add a little zip to it with the marinade and I think I succeeded.
I double or triple the recipe for potlucks or when we have dinner guests. In either case, someone's always sure to ask for the recipe.
Bay City, Texas
MY HUSBAND suggested I share this salad recipe. It's one of his favorites, which I created long ago in a moment of panic.
I'd opened the refrigerator to get out the makings for green salad and discovered I had only a couple lettuce leaves. The cottage cheese was a perfect substitute.
-Pat Wasing, Houston, Texas
“I made a large version of this colorful pasta salad for a Super Bowl party, and all my guests loved it. They wanted to know what I put in it to make it taste so good,” Ana Colon writes from Wisconsin Rapids, Wisconsin.
Two kinds of peppers, fresh olives and lots of feta cheese will make this colorful Greek toss up, sent in by Glenda Parsonage of Maple Creek, Saskatchewan, a favorite. For a change of pace, try it with capers and lemon slices on top.
"This is a cool lunch for a hot day," writes Joslyn Stock from Hampton, Iowa. "The flavor offers a nice twist on a traditional chicken salad and I couldn't even tell that it was made with yogurt instead of mayonnaise!"
This crunchy vegetable salad is perfect on a hot summer's day. I like to cut the vegetables earlier in the day, then chill them so they are nice and crisp. Just before serving, all that is left to do is drizzle with the salad dressing.—LaDonna Reed, Ponca City, Oklahoma
Since my kids left home some years ago, I have been relying on smaller-portioned. This recipes conveniently calls for canned potatoes, so I can make it at a moment's notice.—June Schwanz, Saukville, Wisconsin