My friend Anne, whom I first met in sixth grade, gave me this recipe. Whenever I'm invited to a potluck and a salad is needed, I make a double batch. There are seldom any leftovers! This is also my favorite recipe to share.
Served with rolls or homemade bread, this slaw's hearty enough to be a main course, it's also a great side dish—my family especially likes it accompanying steak and corn on the cob. It tastes good with ribs besides.
Even people who don't enjoy cabbage like it prepared this way. (I know...my husband, Glen, is one of them!) The honey's sweetness helps with that.
Glen works for our local police department, and I work for the fire department. We have a pair of sons, 19 and 6, an
You can pep up all sorts of events with the pretty salad Jennifer Mottashed of Simcoe, Ontario shares. "It's easy on the cook, too," she notes. Not only is it ideal for mixing up ahead of time, it can be size right for any gathering.
This good-for-you dish is full of must-have Southwestern flavors. You can either serve it cold as a side for eight people or warm as an entree for four. The lime vinaigrette brings it all together. —Yvonne Compton, Elkton, Oregon
The sweet tang of blueberries complements the sharpness of blue cheese in this breezy side. Topped with pecans, it could pass for a fancy restaurant’s signature salad.—Rachael Zavala, Pleasant Hill, California