“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
"From picnics to potlucks, this fast-to-fix combination receives rave reviews," writes Janine Gillespie of Milwaukie, Oregon. "I often garnish it with paprika, sliced hard-cooked eggs, tomatoes or croutons."
Each time I take this dish to a church supper, I get many, many requests to share the recipe. My family has enjoyed this tasty salad for years, and it works very well alongside ham, brisket or chicken. It is inexpensive to make, and the red onion rings add a nice touch of color to a meal. The real beauty of this salad is that it can be made well ahead of time.
"A can of black-eyed peas is the main ingredient in this side dish that comes together fast," says Carol Forcum of Marion, Illinois. "It tastes and looks fresh, thanks to the peppers, onions, tomato and celery."
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.