This pretty crowd-pleaser always stands out on the buffet table. With plenty of shrimp, artichoke hearts, olives, peppers and a host of herbs, it's a tasty change-of-pace from pasta salads. I serve it with a from-scratch vinaigrette.—Ginger Johnson, Pottstown, Pennsylvania
Just mention the word "beet" and most kids turn up their noses. Our two children never rushed to the table for beets...but now, when I mention that I'm serving this salad, the response is just the opposite. My mother would prepare dish for me when I was a little girl. It was the only way I'd eat this ruby vegetable.—Sue Gronholz, Beaver Dam, Wisconsin
Full of buffalo flavors, this is one of my favorite side dishes at potlucks and tailgate parties, but you could also serve it as a main. It can be eaten warm or cold so it's easy to make ahead of time. Sometimes I even use precooked small shrimp instead of the chicken or leave out the meat if I need a vegetarian dish. —Lisa Huff, Wilton, Connecticut
“The delectable blend of flavors in this easy lentil salad convinced me to enter a men's cooking contest,” writes Shannon Schunicht, College Station, Texas. It won first prize and kudos from his wife, Christie.
Thai cuisine has such wonderfully intense flavors, but the dishes can be heavy and time-consuming. My answer is a refreshing salad with mango, gingerroot and a pop of jalapeno. —Melanie Stevenson, Reading, Pennsylvania