This colorful salad from Kimberly Dray of Pflugerville, Texas blends together all your favorite taco ingredients...minus the ground beef. And you won't miss the meat at all! The guacamole dressing is thick and creamy.
For a taste of summer sunshine, Marana, Arizona’s Marian Bauerle whips up this quick, refreshing salad. “It’s pretty enough to double as a dessert,” she notes. “Peach yogurt and coconut really dress up the canned fruit cocktail.”
TIP: LEFTOVER MINI MARSHMALLOWS CAN BE ADDED TO HOMEMADE TRAIL MIX OR A BOWL OF CEREAL OR USED AS A TOPPING FOR A BAKED SWEET POTATO ALONG WITH BUTTER AND CINNAMON.
"Coleslaw is one of my husband's favorite side dishes," says Shirley Glaab from Hattiesburg, Mississippi. "We love this version because it's not as sweet as other slaws, but it's very colorful and the ingredients always make our mouths water."
“Come spring, I like a meal that doesn’t involve turning on the stove,” pens Alice Cibulka of Sun City, Arizona. “This hearty salad is quick, filling and fantastic. I round it out with lemonade, ice cream and a bunch of daffodils.”