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.
I prepare this satisfying salad Saturday evening and serve it to my husband and sons on Sunday after a round of gold. It's a winner on warm days - with a unique mix of vegetables like bean sprouts, green onions, water chestnuts and pea pods. And it's lovely in a glass bowl.
-Joanne Trentadue, Racine, Wisconsin
Everyone enjoys this simple salad with dinner. The layers look festive, and the crisp broccoli, sunflower seeds and bacon are a nice contrast to the chewy bits of dried cranberries.—Darlene Brenden, Salem, Oregon
I am a secretary at the University of Oregon. I love living in Oregon and enjoy cooking with the many foods available in this part of the country. Crabmeat is abundant here and makes a great company dinner.
For easy entertaining, cover and refrigerate the salad a few hours before guests arrive so you don't have to fuss with last-minute assembly. Turn it into a light lunch by adding sliced rotisserie chicken, salmon or tuna. —Melissa Wharton, Cincinnati, Ohio
A simple homemade vinaigrette coats this colorful salad sprinkled with mandarin oranges and shavings of Parmesan cheese. If you like salads with a refreshing citrus flavor, you’ll love this festive toss.—Jim Gales, Glendale, Wisconsin
For a tasty twist on traditional layered vegetable salad, we added leftover egg salad to the mayonnaise version. Fresh spinach as well as lettuce adds interest to the colorful and crowd-pleasing variation.
Because I enjoy spending a fair amount of time in the kitchen, our kids have also learned to like cooking. All four kids make this salad together and take pride in serving it to the family.—Marsha Ransom, South Haven, Michigan