We love to make this strawberry salad when there are plenty of fresh greens to pick. I serve it as a side salad, or make it an entree by topping it with chicken. —Sara Longworth, Worcester, Massachusetts
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.
“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.”