This frosty favorite from Betty Webb of Nauvoo, Illinois is a great brunch basic or springtime snack. Pour the entire batch into one container to freeze, then scoop out single servings. Or spoon the colorful medley into individual plastic cups before freezing.
Chock-full of tomato, red and green pepper and tricolor spirals, this full-flavored salad is as attractive as it is delicious. Dawna Waggoner of Minong, Wisconsin adds feta cheese and black olives to the medley before coating it with a speedy homemade dressing.
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Reduced-fat Italian salad dressing is the minute-saving marinade in Dorothy Acker's cold vegetable medley. "I've made this easy salad for the past 40 years and it's still a family favorite," says the Fort Wayne, Indiana reader. You can also use fresh green beans instead of frozen.
This recipe is most treasured because it's from my husband's grandmother. A savory turkey salad is cleverly topped with cranberry-raspberry gelatin for an eye-catching dish. —Kim Kirven, Wadsworth, Ohio
In Ottawa, Illinois, Jeanette Simec combines five kinds of beans with an oil-and-vinegar dressing in this colorful classic that's great to take to picnics or potluck, "Everyone loves the variety of beans in this simple salad," she writes. "My husband, Chuck, just can't get enough of it."
This fruit-filled carriage was made for my daughter's baby shower and was a huge hit. Fill it with any fruit you fancy and serve purchased poppy seed dressing alongside if you desire.
—Angie Schaff, St. Anthony, North Dakota