Homemade croutons star in this easy Italian salad, filled with grape tomatoes, olives and pepperoncinis. "I like to serve it with fresh Italian or focaccia bread," Nancy Granaman suggests from Burlington, Iowa.
The garlic, oregano and olive oil give this salad a taste that's as bold as its color. We've eaten it as a side dish or piled high on garlic toast as an appetizer or snack. —Cookie Curci, San Jose, California
To save time, I prepare the ingredients and dressing the day before, then combine them just before serving. This salad has become a star at family gatherings. Once, when I forgot to bring it, dinner was postponed so I could go home and get it!
-Marjean Claassen, Sedgwick, Kansas
My husband, daughter and I raise hazelnuts in the Willamette Valley-so this salad is a family favorite. Since our home state of Oregon grows pears and cherries, too, I included them in the recipe I dreamed up. —Karen Kirsch, Saint Paul, Oregon
My family enjoys this fast and refreshing salad. It's jazzed up with a beautiful blend of red apple, pear, dried cranberries, toasted pecans and Swiss cheese. No matter when I serve it, the light dressing and fruity flavor remind me of springtime.
-Helen Petisi, Palm Coast, Florida
Looking for something a little different for supper? “This vegetarian main-dish salad pairs walnuts, juicy oranges and tomatoes with warm, pistachio-crusted goat cheese medallions and a splash of vinaigrette,” says Gloria. Serve with a crusty loaf of French bread.
Gloria Bradley - Naperville, IL
You can toss this tasty Balsamic Asiago Salad together in 10 minutes flat. Simply drizzle bottled dressing over the colorful blend of greens, tomato and peppers, add a quick sprinkle of garlic-seasoned cheese…and serve.