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
“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.
“My husband and I grow our own tomatoes and enjoy this simple, delicious salad all summer long,” shares Kim Bovino
in Milford, Connecticut. “It’s great with warm French bread and butter for lunch or can double as a quick appetizer.”
“I was experimenting with Mexican-type dressings when I came up with this recipe,” recalls Betty Palmer from Paradise, California. “You can add chili beans or refried beans to make this salad more filling.”
“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.”