Creamy chunks of potato and crunchy bits of veggies, this traditional potato salad will gain rave reviews from your gang. It's perfect for your last family gathering of the summer.
Dixie Terry, Goreville, Illinois
Apples and lettuce pair up in this colorful and crunchy salad that you can make ahead for a gathering. The sweet and tangy vinaigrette dressing coats the apple nicely and keeps them from turning brown.
-Marlene Muckenhirn, Delano, Minnesota
This refreshing fruit salad was shared by Doris Heath of Franklin, North Carolina. A hint of mint, honey and ginger adds subtle flavor to the sweet combination of melons, grapefruit, oranges, pineapple and bananas.
I help teach a healthy lifestyles program and often share this recipe. Instead of mandarin oranges you can add fresh chopped oranges...or replace the peas with diced cucumber or green pepper.
-Debbie Anderson of Hillsdale, Michigan
Not only is this change-of-pace salad good served cold, but it is absolutely fantastic when it's warmed a tad. The recipe came from my daughter, who likes to use lime juice and lime peel for a unique flair.
-Angela Accorinti of Okeana, Ohio
This refreshing salad has a mildly tangy dressing that would complement most any entree. After enjoying a similar salad at a restaurant, I tried to re-create it at home. Adding sliced grilled chicken makes it a meal in itself.—Vickie Madrigal, Shreveport, Louisiana
Ruth Beitelspacher of Aberdeen, South Dakota notes, "I recently made this salad to serve at a turkey barbecue. It was just as big a hit as it was for our son's confirmation dinner some 40 years ago." Her trim treatment of the timeless sweet-and-sour beans doesn't cut down on flavor one bit.
"My family comes from a very hop part of Italy, so chilled pasta salads are always a big hit," notes Rosemary Morgan, Pacifica, California. "To top off this light meal, I suggest taking a walk after dinner with your loved ones." Pepperoncini gives the dish zip, and olive oil dressing add Mediterranean flavor.
I'm always looking for ways to spice up salads. This one is a cross between two of our favorites. I usually make a double batch of the dressing and use leftovers for dipping bread.
-Amber Kimmich of Powhatan, Virginia