Some people call me the "Queen of Wheat" because I'm always telling them how to use it in creative ways. This tasty salad was a hit with my family. I often add cooked chicken or seafood to turn it into a main dish.
-Brenda Tew of Shelley, Idaho
This salad makes a colorful side dish when served with soup and sandwiches, but it's hearty enough to double as a meal in itself, notes reader Lethea Weber of Macomb, Illinois. "The curry and chutney lend a nice zip to the dressing," she adds.
Crispy snow peas, red pepper and onion, plus tender shrimp are combined in this refreshing salad. The light sesame dressing is mildly seasoned with ginger and soy. Sunshine Wall shares the recipe from her home in Jacksonville, Florida.
In her Soldier, Iowa kitchen, Bernice Knutson throws together this unique salad that takes advantage of an extra cup of cooked rice. Friends and family are sure to enjoy the cool refreshing combination of artichoke hearts, avocado, beans and colorful peppers.
While touring Door County, I sampled this salad. As soon as I got home, I wrote the lady who'd made it requesting the recipe. The mix of rice, vegetables and orchard-fresh fruit is a tasty way to remember Wisconsin's premier cherry-growing area. —Yvonne Gorges, New London, Wisconsin
The possibilities for this salad are endless! Try wild or brown rice instead of white; scallions instead of sweet onions; or a four-ounce jar of pimentos instead of red bell pepper. —Diann Mayer, Austin, Texas
Since I usually make and serve this salad while my teacher friends and I are on summer break, I always associate this recipe with relaxed good times! It's best to make ahead so that the flavors can mingle.