This yummy salad features Swiss cheese, crispy bacon and crunchy cashews with a swift, from-scratch dressing. “I’m frequently asked for the recipe when I share this salad at get togethers,” Heather Koetsier relates from Grand Rapids, Michigan.
There are several variations to this Asian-style salad. But this is the one most folks prefer. Toasted almonds, chow mein noodles and sesame seeds contribute to this salad's "crunch".—Sue McLaughlin, Onawa, Iowa
Grape tomatoes and avocado chunks add pretty color and fresh flavor to this main-dish salad from our home economists. In a pinch, substitute half-and half or milk for the whipping cream, adding a teaspoon at a time until you get the desired consistency.—Taste of Home Test Kitchen, Greendale, Wisconsin
This hearty main-dish salad, sent in by Iola Egle of Bella Vista, Arizona, makes a great cool-weather entree. It's colorful, delicious and filled with the kind of heat that’s great after a chilly football game or hike. Best of all, you can have it on the table in half an hour!
I make this salad for special dinners. Everyone loves the flavor combination and interesting textures of the pears, walnuts, greens and Gorgonzola cheese. It makes good use of ingredients grown here in California, and it’s nice for winter when other fruits aren’t readily available.
"I first made this tossed chicken salad for my cousin's baby shower, and everyone loved it," remarks Beth Martin Sine of Faulkner, Maryland. "It was special enough for my youngest daughter's baptism luncheon, yet it's easy enough to put together for dinner."
Tossed green salads are always a great way to complete a nice meal, and this recipe goes well with just about any main course for an elegant presentation. This medley features romaine hearts, onions and fresh mushrooms drizzled with a creamy homemade dressing that's seasoned with dried tarragon and a dash of cayenne pepper.—Kathy Green, Mahomet, Illinois