My family has been fixing grilled mixed vegetables as a side dish for a long time. To make them more substantial, I added pasta. Then, to give the salad a Mediterranean flair, I tossed in some olives and feta cheese. —Tina Repak Mirilovich, Johnstown, Pennsylvania
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.
This sensational salad is my favorite for a ladies' lunch…but men and kids eat it up, too. Presenting it in a flowerpot emphasizes its garden-fresh goodness. Be prepared to pot up more fixings when guests come back for seconds.
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
"THE SECRET of any salad is the dressing, and in this dressing the ingredient that makes the difference is red wine vinegar. Mixed with olive oil and Italian seasonings, this dressing enhances any kind of greens with a special flavor."
As soon as the first head of cabbage was barely big enough to harvest, Mom made this refreshing slaw. We kids shredded the cabbage while Mom whipped up the delicious, sweet cream dressing. —Ginny Werkmeister, Tilden NE
Simple as it is, this tomato recipe is one my favorite dishes, and my family loves it. I made three batches the first time, and a few stray olive slices were the only thing left on the platter. —Heather Ahrens, Columbus, Ohio
Aileen Sheehan of Stafford, Virginia mixes fresh tomatoes, green beans and pasta with a splash of balsamic vinaigrette, a hint of basil and chives and crumbled feta cheese for a colorful, Mediterranean delight. “I have served this many times, using fresh tomatoes from my garden. It’s a wonderful side dish,” Aileen says. “With Italian sausage and basil bread, it's a scrumptious meal.”