A tangy cream cheese dressing makes this refreshing salad special. I've found it's a big hit at potlucks, whether served as a salad or dessert. It makes a luscious finale on those sultry summer days when baking is out of the question.
—James Korzenowski, Fennville, Michigan
Layers of red and green make this festive salad a favorite during the Christmas season. Kids are sure to find it fun to eat, and adults will enjoy the combination of sweet-tart flavors.
—Jenny Hughson, Mitchell, Nebraska
My husband enjoys this colorful crisp salad. The tangy homemade dressing is economical and easy to fix. The crunch of chow mein noodles and water chestnuts blends nicely with the chopped eggs and crumbled bacon.
-Joyce Cutbirth, Meridian, Idaho
Field editor Lavonne Hartel of Williston, North Dakota chuckles as she relates, “Our nephew recently told me this salad is his favorite, but the first time he ate it at my house, he thought I was cleaning out the refrigerator!“
Baked and served hot, this soothing side dish is made with a colorful blend of handy canned fruits. It's simple to prepare yet special enough to serve at an Easter buffet. —Elizabeth Hunter, Prosperity, South Carolina
We love this wonderful salad that tastes like a piled-high BLT without the time or effort. Plus, you can make it hours ahead and keep it in the fridge till serving time. —Denise Thurman, Columbia, Missouri
No matter where I take this attractive salad, I'm asked to share the recipe. With its red and green layers, it dresses up any holiday buffet. I'm a retired teacher who loves to cook-especially dishes I can make ahead, like this one.
This good-for-you dish can be served either cold as a salad side dish for 8 people or warm as an entree for 4 people. The Lime Vinaigrette add a punch of flavor to this wonderful dish.—Yvonne Compton, Elkton, Oregon