Have the deli at home with Natalie Bremson's spin on classic tuna salad. The Plantation, Florida cook uses the bright flavors of mint and lemon to enhance the tuna, leaving you feeling refreshed and satisfied.
These bountiful "boats" hold a chunky mixture of ham, pineapple, celery and green pepper dressed with a blend of mayonnaise and mustard. "We love this light meal, especially during the summer," says Carol Shafer of Manhattan Beach, California.
I keep cans of fruit in the refrigerator so they'll be cold whenever we want to be refreshed with this salad. My husband loves it. With a touch of mustard added, the dressing is also good over a green salad.
-Annette Hemsath, Sutherlin, Oregon
Lime, cilantro and a little bit of heat create a unique Asian salad that’s out of this world. ”I love to try new recipes, like this one, for my husband and me,” writes Sharon Delaney-Chronis from South Milwaukee, Wisconsin.
This was what the Pennsylvania Germans called "wilted salad". It was one of the first recipes I was taught to make. When the dressing is warm, I pour it over the greens and set it aside while I prepare the rest of the meal. The heat wilts the greens, which are still slightly warm when served.
-Patty Kile, Elizabethtown, Pennsylvania.
"This different and refreshing combination of fruits is a welcome side dish my husband, Jim, and I enjoy with breakfast or lunch," says Genise Krause from Sturgeon Bay, Wisconsin. "The light dressing lets the goodness of the fruit come through."
“I came up with this scrumptious apple salad while experimenting with leftover dessert ingredients one day,” laughs Diana Stucky from her Castle Rock, Colorado home. “Friends have said it's the best salad they've ever eaten!”
Tip: Sprinkle cinnamon over the salad just before serving.