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
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 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."
Here's a simple recipe for lettuce wraps that's a nutritious option for a luncheon or dinner party. For fun, serve the filling on a platter with lettuce leaves on the side, and let your guests wrap their own. —Mary Beth Vultee, Ocean Beach, North Carolina
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!
"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.
My friend Jane and I have a favorite lunch spot that serves a fantastic salad on Wednesdays. I made my own version at home so I can share it with my family and eat it whenever I want. Save a lot of prep time and buy peeled, deveined shrimp and pre-washed lettuce. —Marla Clark, Albuquerque, New Mexico