This crunchy vegetable salad is perfect on a hot summer's day. I like to cut the vegetables earlier in the day, then chill them so they are nice and crisp. Just before serving, all that is left to do is drizzle with the salad dressing.—LaDonna Reed, Ponca City, Oklahoma
Leah Lyon of Ada, Oklahoma often rounds out a meal with Southwest Iceberg Slaw. "It's a cool, light and versatile side dish I created one day when I was trying to stretch my avocados," she says. "And friends rave about it no matter what vegetables I add!“
TASTY TIP: Try substituting other fresh garden vegetables in this salad or adding low-fat Mexican panela cheese for a light lunch entree, suggests Leah.
"my whole family enjoys this change-of-pace salad," relates David Wasson, Tulsa, Oklahoma. He adds a fast-to-fix dressing to frozen veggies, olives and onions to make the colorful crunchy medley a hit at any gathering.
Carrots and green peppers bring extra color and crunch to this refreshing cucumber salad from Karla Hecht, Plymouth, Minnesota. The sweet dressing she creates is an ideal match for the crisp summer produce.
This is a perfect salad for potlucks and other occasions year-round. In winter, the ingredients are available when many other vegetables aren’t in season…and in summer, it’s a worry-free picnic food since it doesn’t have a mayonnaise-based dressing.
"My German father-in-law loves to vacation in Greece," relates Jerry Lappin of Garden City, Kansas. "After a stay on the sunny beaches of Rhodes, he game me the recipe for this zesty salad, full of fresh tomatoes, red onion, green pepper, ripe olives and feta cheese. I like to serve it for a light lunch with sourdough, French or Italian bread."
WHEN I had a large vegetable garden, I had fun creating recipes, depending on what was ready for picking.
I've found this salad complements meat or fish entrees and can be served even if you have another vegetable as a side dish.
-Mildred Sherrer, Bay City , Texas