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
I lightened up a tangy salad dressing by replacing some of the oil with lemon juice. The revamped dressing lends a refreshing twist to mixed greens, tomatoes, pepper rings and cucumbers slices.—Martha Pollock, Oregonia, Ohio
MY GRANDMA often made this light garden salad. I especially like to serve it in spring and summer, when we can use fresh vegetables from our backyard garden.
The tangy Italian dressing is true to tradition. Crisp and refreshing, this salad complements any meal.
-Rosalie Wright, San Jose, California
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.
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
Looking for a great summer dish with a difference? This refreshing salad is great on the side or as a luncheon salad. To make it an entree, add sliced, cooked chicken or lamb. —Sally Sibthorpe, Shelby Township, Michigan