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.
A touch of honey gives this simple salad a bit of sweetness while chopped apple and celery provide crunch. Best of all, it takes mere minutes to toss together for a quick lunch or side dish.—Barbara McFeters, Aurora, Oregon
“This is my little spin on plain, boiled black-eyed peas,” writes Susan Hinton from Morrisville, North Carolina. “I like to 'eat the rainbow,' so I add color with yellow corn, purplish onion and bright red tomatoes.”
“I’m always looking for recipes with out-of-the-ordinary ingredients, like mango and jicama,” relates Doreen Dineen of Freeville, New York. “I couldn’t find one with those fruits, so I creates this crunchy, slightly sweet salad with a refreshing citrus dressing.”
"This refreshing recipe is totally flexible," Lily Julow writes from Lawrenceville, Georgia. "You can use yellow onion instead of red, lemon juice instead of lime and Monterey Jack instead of cheddar cheese. Don't like hot sauce? Leave it out. I believe in making a recipe your own."
Crab lovers will get a kick out of this salad that's as eye-appealing as it is appetizing. " I like to add a little crumbled feta cheese, and sometimes I substitute chicken or turkey for the crab," writes Sally Sibthorpe from Shelby Township, Michigan.
I STILL do a lot of cooking even though the numbers have changed. I owe my discovery of this salad to my sister-in-law, a Louisiana native and a fabulous cook.
It's always a hit with everyone—pretty to serve, adaptable to any number and tasty, too. —Ruby Williams
"In the summer, we use fresh cucumber and tomatoes from my husband's prolific garden for this colorful salad," writes field editor Marcia Severson of Hallock, Minnesota. "it's oneof our favorite light suppers."