Our six kids love helping me peel, measure, pour and stir in the kitchen. With sweet orange segments, tangy pineapple and crunchy carrots, this is one of their favorites to make—and eat!—Joan Parker, Charlotte, North Carolina
I serve this smooth, fluffy salad all year for special meals, but it's so pleasant around Eastertime with its pretty color and fruity flavor. The apricot pieces are an unexpected treat.
— Ellen Benninger, Stoneboro, Pennsylvania
Now you can be true to your graduate's school—thanks to Torrington, Connecticut resident Andrea Holcomb's clever concoction. You simply make colored gelatins in the school's hues. Andrea notes, "This salad is really easy to put together. In fact, it's an ideal do-ahead dish."—Andrea Holcomb, Torrington, Connecticut
To sweeten your meal, give subscriber Mary Ellen Beachy's rhubarb salad a try. "It has a very fresh fruity flavor,"she remarks from Dundee, Ohio. "Plus, it comes in handy if you find you have a surplus harvest of rhubarb to use up—like we do each summer!"—Mary Ellen Beach, Dundee, Ohio