I love that I can use my favorite Northwest ingredients—fresh salmon, blueberries and hazelnuts—all in one recipe. The salmon and sour cream dressing is just as scrumptious in a sandwich. —Elda Clevenger, Dexter, Oregon
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In North Richland Hills, Texas, Virginia Stencel mixes chicken, beans and corn with fresh jicama for a fun change of pace. The medley’s coated in a flavorful barbecue-ranch dressing with crunchy tortilla strips on top.
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"My husband and I love to hike in New England," writes Jessica Gerschitz of Jericho, New York. "The maple syrup in Vermont is wonderful, and we always bring some home to extend the vacation spirit. This recipe I created reminds us of those lovely days."
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Recipes Across America takes you on a culinary road trip across the USA with 735 all-American dishes. It's our BIGGEST-EVER collection of regional favorites and a must-have for home cooks coast to coast!
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This recipe came from Speck’s Restaurant, which was a famous eating establishment in St. Louis from the 1920s through the ‘50s. I ate lunch there almost every day and always ordered the potato salad. When the owner learned I was getting married, he gave me the recipe as a wedding gift! —Violette Klevorn, Washington, Missouri
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“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.”
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I’m new to jicama, a root vegetable that’s popular in Mexican and Southwestern cooking. It lends plenty of crunch to this no-fuss salad and blends well with the other zippy ingredients.Deborah Williams, Peoria, Arizona
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Californians are fond of cookouts. This salad travels well to picnics, the beach or potluck suppers. Not only that—people love it when it gets there! —Jeanette Krembas, Laguna Niguel, California
A handful of convenience items, including pasta salad from the deli and Cajun-style fish fillets from freezer section, makes it a snap to put together this super-fast main dish. —Taste of Home Test Kitchen, Greendale, Wisconsin
In the heart of cranberry country, Mrs. Leon F. Schleusener, Tomah, Wisconsin, has key ingredients for her salad at hand. If you can't find cranberry gelatin, raspberry or other red-colored flavors work, too.
This potato salad incorporated tender asparagus and the tongue-tingling tang of herbs and lemon juice. Here in the San Francisco Bay area, which is close to the state's primary asparagus-growing region, we look forward to spring and fresh asparagus.
-Phyllis Lee Ciardo, Albany, California
Toss together fresh spinach, veggies, pineapple and ham for this light, lovely main-dish salad. —Anita Ashe, Sherbrooke, Nova Scotia
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