"This is a cool lunch for a hot day," writes Joslyn Stock from Hampton, Iowa. "The flavor offers a nice twist on a traditional chicken salad and I couldn't even tell that it was made with yogurt instead of mayonnaise!"
Two kinds of peppers, fresh olives and lots of feta cheese will make this colorful Greek toss up, sent in by Glenda Parsonage of Maple Creek, Saskatchewan, a favorite. For a change of pace, try it with capers and lemon slices on top.
I'VE MADE this salad for my husband and me for years. I don't like cooked spinach, so I was looking for an alternative way to prepare this nutritious vegetable.
This salad is especially delicious made with fresh spinach from the garden.
-Patty Kile, Elizabethtown, Pennsylvania.
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
"I couldn't find a single Caesar salad recipe I liked, so I combined ingredients from a few recipes and came up with this one," shares Kathy Keleher of Oak Creek, Wisconsin. "The addition of fruit gives this salad such a wonderful flavor. You could use a mango or mixed dried fruit instead of an apple or a pear."
Talk about an on-the-go bite or easy-to-fix side dish! When time’s at a premium, try this fresh and fabulous salad you can eat with your hands. It’s a longtime lunch specialty of Maria McMartin in Burlington, Wisconsin.
“I usually make this the night before out of left-over chicken,” says Margie Dearth of Freemont, Wisconsin. The sweet pineapples complement the crisp celery, green beans and almonds in this flavorful, well-dressed salad.