FOR A soup and salad supper, a picnic or a buffet, this recipe can be modified to serve any number.
I often make it for just the two of us, and it works well. Tasty and colorful, it's a welcome addition to any meal.
-Sylvia Ford, Kennett, Missouri
AFTER RAISING four sons, it wasn't easy to scale down my cooking habits, so I ventured into some new recipes that didn't take a lot of time to prepare.
This dessert has become a favorite for many of our meals. Fruit is a refreshing finale!
-Eleanor Lock, Escondido, California
I RECEIVED this recipe from a friend a long time ago, and it's been a family favorite ever since.
The tartness of the slaw and the sweetness of the fruit give it a unique flavor. We like it best served with ham or pork chops. —Margaret Wampler
MOTHER made this tasty salad for our Thanksgiving or Christmas diners. But it's so good I make it often during the year. It's an ideal accompaniment for whatever main dish we have for dinner. When served as an individual salad on a lettuce leaf, it's very attractive. —Nellie Dulin
Concord, North Carolina
THIS delicious dish was served by my sister-in-law years ago for her daughter's graduation party.
She shared the recipe with me, and I've made it many times, adjusting it to the number of people I'm serving. The secret ingredient is horseradish, which gives the dressing a little zing!
-Norma Sliper, Moorhead, Minnesota
I AM 83 years old and my mother has been gone for many years, but I'm still using her best recipes. She was a gourmet cook before anyone was using that term and before everyone was counting calories.
This was one of our family's favorite desserts when I was growing up, and it's just as good two generations later! —Muriel Fay
MY GRANDMA often made this light garden salad. I especially like to serve it in spring and summer, when we can use fresh vegetables from our backyard garden.
The tangy Italian dressing is true to tradition. Crisp and refreshing, this salad complements any meal.
-Rosalie Wright, San Jose, California
WE LIKE fresh mushrooms and have them often, so I try to be a little inventive.
This salad "happened" one night when there was nothing but a carton of mushrooms in the refrigerator. The simple addition of chopped stuffed olives was such a hit that this salad has been one of our favorites ever since.
-Mary Johnston, Palestine, Texas
THIS DISH is a great substitute for a green salad and a little more filling. We especially enjoy it with grilled steaks.
When I serve this colorful salad to guests, they always ask for the recipe.
-Judi Brinegar, Liberty, North Carolina