Two kinds of peppers, fresh olives and lots of feta cheese will make this colorful Greek toss up, sent in by Glenda Parsonage of Maple Creek, Saskatchewan, a favorite. For a change of pace, try it with capers and lemon slices on top.
Salads play a big role in Armenian cuisine. Every ingredient is chopped very fine, and we sometimes heap them on Armenian pizza, folding it over like a salad sandwich. —Jean L. Ecos, Hartland, Wisconsin
I jazz up zucchini, yellow squash and tomato with cheese and seasonings. The no-fuss skillet side dish is perfect for using summer's bounty. Plus, the veggies are great alongside grilled chicken, fish and most other warm-weather fare.Chris Schmidt, Clarksville, Tennessee
This recipe is a great way to use the vegetables my husband raises on our farm. It's always well received and is perfect for summer picnics, office luncheons or a light dinner.
Beverly, West Virginia
A fresh garden salad with homemade Italian-style dressing is the perfect accompaniment to my special lasagna. Nicely seasoned with garlic, herbs and a hint of lemon, the dressing is our family's favorite. As soon as the jar is empty, I make more.
-Evelyn Gebhardt, Kasilof, Alaska
Frugal farm women like myself enjoy fixing meals from their own gardens. This is one of the best salads I've ever tried. It tastes like a bacon, lettuce and tomato sandwich (without the bread)! My whole family loves it.
"I'm a teen who likes to cook, and I usually fix supper during summer vacation, since my mom works. One night, I planned a sunflower theme. I made this taco salad and served it 'potted' with the chips arranged to look like a flower head!" Holly Joyce, Jackson, Minnesota
Fresh produce is showcased in this salad. My husband, Richard, is not too crazy about plain vegetables, so I came up with this colorful salad. He loves it, and so does our son.Rhonda Knight, Hecker, Illinois
In the summer, when my garden vegetables are in abundance, I serve this salad. We eat this pretty blend often. It's handy to make with convenient bottled Italian dressing. But don't put the dressing on too early or the vegetables will get too soggy.Glenda Parsonage, Maple Creek, Saskatchewan