This crispy salad from Pat Walter of Pine Island, Minnesota is a snap to make with convenient frozen green beans and peas. Diced pimientos add a dash of color, and the sweet-sour dressing adds flavor to this appealing toss.
“I've had a lot of compliments and requests for this recipe over the years. My husband loves it, and it's especially great on hot days. The salad dressing keeps the avocado from turning dark, even if you have leftovers-which doesn't happen often!” A fun alternative to pasta or potato salad. —Nancy Cariker, Bakersfield, California
Looking for a great summer dish with a difference? This refreshing salad is great on the side or as a luncheon salad. To make it an entree, add sliced, cooked chicken or lamb. —Sally Sibthorpe, Shelby Township, Michigan
There’s something for every taste in this well-dressed medley from Marie Beardsley of Big Sandy, Texas. Peas, pasta, chicken, apples, walnuts (and more!) make this a hearty main-dish salad you’ll enjoy year-round.
In Ephrata, Washington, Laura Whitney needs just five ingredients to create this quick colorful salad. "I work 10-hour days and have little time to spend in the kitchen, so I look for all the shortcuts I can find," she explains.
“This is my little spin on plain, boiled black-eyed peas,” writes Susan Hinton from Morrisville, North Carolina. “I like to 'eat the rainbow,' so I add color with yellow corn, purplish onion and bright red tomatoes.”