This is one of my family's favorite summer dishes. The kids love this filling salad's sweet dressing. While the chicken is grilling, I prepare the dressing and vegetables.—Stephanie Moon, Boise, Idaho.
“Here’s a main dish that’s a refreshing change of pace for dinner,” writes Linda LaPresle from Glendora, California. “Chock-full of veggies, it’s a treat for the two of us,” she says, “and so easy to multiply for drop-in guests.”
TIP: Use any remaining water chestnuts or bean sprouts in a stir-fry, salad or Asian-flavored wrap sandwich later.
This always-popular salad makes use of lots of convenience items, but it’s still healthy and nutritious. I created it one Mother’s Day and received rave reviews. It’s perfect for a fancy lunch and comes together in no time flat! –Sara Dziadosz, Olathe, Kansas
"We were on a tight budget when I was little, so my mother often made this refreshing salad that fit our pocketbook as well as our taste buds," pens Heather Myrick from Southaven, Mississippi. Nicely priced at 48¢ a serving, it can be a light supper or a crunchy complement to sandwiches.
I grow lots of the ingredients needed in this recipe. Fresh-tasting and crunchy, it's a perfect summer salad. Try leaving out the chicken and mixing the veggies with the couscous for a fun side dish.
—Tari Ambler of Shorewood, Illinois
While the chicken is cooking, you can get the salad ready," suggests Lynn. Mixed greens, sliced cucumber and crunchy sunflower kernels make Sunflower Tossed Salad a certain success. "Since we have salad with most meals, I make the nicely tart dressing regularly," she relates.
My sister-in-law introduced me to this colorful salad with a delicious homemade dressing. I reduced the oil and salt and switched to light soy sauce. Sometimes I substitute toasted sesame seeds for the nuts.
-Renee Heimerl of Oakfield, Wisconsin