Here's a fun twist on the traditional seven-layer salad that's great for large gatherings any time of year. It combines lettuce and tomato with Reuben sandwich fixings. I like to buy pastrami in 1/4-inch slices at the deli counter and chop it up at home, but you can use leftover corned beef instead. —Amy Smith, Avon, Connecticut
I'm a 77-year-old great-grandmother and have been making this satisfying salad for years. It's my most requested recipe for family gatherings. It's simple to make ahead of time and looks lovely with all of its tasty layers. Dijon mustard gives a nice kick to the dressing.
-Noreen Meyer, Madison, Wisconsin
“Her cornbread salad is so complete, it can be a meal in itself,” says Jody Miller from Oklahoma City, about her mother, Theresa Casper. “The recipe has been in our family for years and is great for potlucks.“ —Jody Miller, Oklahoma City, Oklahoma
Here's an eye-catching salad that my mother makes for Christmas dinner each year. You can choose different flavors to make other color combinations for specific holidays or other gatherings.
-Jan Hemness, Stockton, Missouri
"This salad is a favorite of my three sons,” writes Lisa Ashley of Leesburg, Georgia. “I took it to a luncheon honoring our school district’s food service manager. She was very complimentary and even asked for the recipe. I like to make the dressing the day before for the flavors to blend together,” she adds.
“This salad offers the best that summer produce has to offer, and it looks so beautiful layered in a glass bowl. It’s almost too pretty to dig into…almost! And
it’s perfect for potlucks.” —Jodi Anderson, Overbrook, Kansas
People always pass on compliments when I take this salad to covered-dish suppers. It's nice on a hot day...with a winter meal...or as a dessert!
We live on a small farm where my garden gives me lots of possibilities for fresh food. I enjoy sewing, too—especially for our granddaughter.