There’s something for every taste in this well-dressed medley from Marie Beardsley of Big Sandy, Texas. Peas, pasta, chicken, apples, walnuts (and more!) make this a hearty main-dish salad you’ll enjoy year-round.
A small-quantity salad can still be special, as this recipe proves. "I like the crisp apple, crunchy celery and chewy dried cranberries in a delightful dressing," says DeLoris Nance from Auburn, Washington.
IN our early years of marriage, my husband asked me to make bean salad "like his mother's". I've tried many versions, but this is the one our whole family likes best.
In the past, I'd can about 50 quarts of green beans every year, but now my husband suggests I can only enough to keep making this salad.
-Lorraine Mix, Remer, Minnesota
THE FIRST TIME I tried this salad, I knew it was a keeper. Using rice as the basic ingredient is a refreshing change.
I serve it as a luncheon salad or a side dish for a main meal. Garnished with olives and tomato wedges, it makes a colorful addition to the table.
-Flois Price, Morgan, Texas
A light vinaigrette flavored with cilantro and grapefruit juice drapes this tangy salad from Vivian Haen of Menomonee Falls, Wisconsin. "You can make the vinaigrette ahead because it keeps well in the refrigerator," Vivian notes.
In Wexford, Pennsylvania, Ruth Carter relies on this hearty salad for a quick dinner on busy workdays. “My husband likes the spicy Southwestern flavor and it’s a favorite of mine, too.”
TIP: Try serving this flavorful twist on taco salad rolled up in a flour tortilla topped with guacamole, chopped fresh tomatoes and diced sweet onions.
Classic pear salad gets an innovative makeover with chicken and maple vinaigrette. This special main dish from Chrysa Duran of Cambridge, Minnesota is served over crisp romaine for a refreshing experience.
When I became a widower, I took to heart the challenge of learning to cook just for myself. I now have a growing collection of wonderful single-serving recipes. This potato salad is delicious and a snap to prepare for even the newest cook.—Ray Klinge, Tulsa, Oklahoma