A perfect warm-weather salad, this colorful dish is especially tasty when sweet corn, tomatoes, and zucchini are in season. The garden-fresh ingredients are lightly dressed in mild basil vinegar and oil, plus a blend of other herbs and seasonings. —Taste of Home Test Kitchen
Try something different for dinner! This interesting entree salad tosses together pork, mandarin oranges, beets and goat cheese. The flavors will burst in your mouth. —Nanci Jenkins, Ann Arbor, Michigan
Everyone in our extended family loves to cook, so I put together all of our favorite recipes in a cookbook to be handed down from generation to generation. This recipe comes from that cookbook. It's a delicious twist on traditional potato salad. —Suzette Jury, Keene, California
Kathy Hawkins of Gurnee, Illinois turns grilled tuna into something sensational with her zippy marinade featuring raspberry preserves and Thai chili sauce, a spicy staple in Thai cuisine. Serve on Romaine lettuce, garnish with fresh veggies and this entree is special enough for guests.
TASTY TIP: Add baked potatoes or a crusty loaf of bread and fresh fruit cups for dessert…and dinner is served!
My husband loves blue cheese and I like a hearty salad that eats like a meal, so I put the two things together to make this salad. The sweet-tartness of dried cranberries pairs deliciously with the cheese, creamy avocado and balsamic vinegar. It's irresistible! —Marla Clark, Albuquerque, New Mexico
From Caldwell, Idaho, Ginger Ellsworth sends this pretty spinach salad topped with grilled chicken, strawberries and almonds in a sweet poppy-seed dressing. Made in moments, it’s a refreshing lunch or light supper for two.
Slices of moist, tender tuna top this colorful combination of fresh spinach, grape tomatoes, corn and edamame (green soy beans). The tangy vinaigrette sparks the salad’s flavors. —Delawrence Reed, Durham, North Carolina
“I invented this recipe while watching a movie set on the Greek islands. I like the combination of warm grilled steak and sauteed mushrooms with cold salad ingredients.” —Chris Wells, Lake Villa, Illinois