"I received this recipe from a friend," explains Heather Richardson. "It can even be served as a light dinner with toasted garlic bread." The St. Paul, Virginia reader serves the low-fat salad on a bed of fresh greens.
I like to liven up typical tossed salad with tender grilled shrimp, bread cubes and feta cheese. The colorful dish is an attractive addition to party buffets. —Veronica Callaghan, Glastonbury, Connecticut
Joanne Beaupre combines orange juice, red wine vinegar and Dijon mustard in the tangy dressing that perks up her seafood salad. "I had tried a similar salad at a restaurant," she writes from Manchester, Connecticut. "I adapted this version for a fun lunch to take to work. It always gets comments."
This refreshing salad is always well received, especially in summer. My mother said the recipe just "evolved", because she kept adding ingredients until it tasted right. It really does have great flavor!
For a cool salad on a hot summer day, I combine shrimp, corn, tomatoes and nectarines with a drizzle of tarragon dressing. We love it chilled, but it's great warm, too. —Mary Ann Lee, Clifton Park, New York
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
"This refreshing summer salad, chock-full of ham and shrimp, is almost a complete meal in itself," says Andrea Bolden from Unionville, Tennessee. "Served with freshly baked bread and a fruit dessert, it's a great lunch."