The tang of this salad from Judith Priglmeier rounds out any menu with a splash of color. “Quick and easy is often on my mealtime agenda, so this salad is perfect,” she writes from Aitkin, Minnesota. “Plus, I can make if for a few or an entire crew!”
I have always loved the combination of salmon and orange, but the great thing about this salad is being able to do variations. If you don't have goat cheese, try feta. —Stephanie Matthews, Tempe, Arizona
Whenever Mom made this salad, it was the first thing on my plate. With spinach, apples, raisins and a light dressing, this beautiful harvest salad is a feast for the eyes as well as the palate.
-Darlis Wilfer, Phelps, Wisconsin
Not only is this salad a treat to eat, it's a delight to the eyes, thanks to the vibrant green and red ingredients. "I made it by combining several recipes, then added a few extra touches," tells Cathy Linzbach of East Grand Forks, Minnesota. "It's great to serve at ladies' luncheon."
My husband enjoys this colorful crisp salad. The tangy homemade dressing is economical and easy to fix. The crunch of chow mein noodles and water chestnuts blends nicely with the chopped eggs and crumbled bacon.
-Joyce Cutbirth, Meridian, Idaho
This hearty and colorful main-course salad is easy to throw together when I get home from work, because it uses canned black beans and Mexicorn and packaged chicken breast strips. I sometimes add a can of ripe olives and fresh cherry tomatoes from our garden.
In her Prattville, Alabama kitchen, Amy Hornbuckle bakes these yummy spinach balls without an ounce of guilt. That's because this recipe cut 72% of the cholesterol and 44% of the calories from the original version.