I love to cook and come up with new recipes. I serve this dish at least once a month and sometimes more. For a different twist, I'll occasionally add a scrambled egg or use soy sauce instead of the rice vinegar. —Sonya Labbe, Santa Monica, California
Crisp carrots, green beans, water chestnuts, garbanzo beans and more combine with bottled dressing in this sensational salad. "I created this medley when I wanted something easy, delicious and healthy," relates Ronda Leuth of Le Claire, Iowa.
For variety and color, I like to combine at least two types of vegetables in this fried rice recipe. It's a flexible dish, limited only by what's in the fridge and your imagination. —Becky Matheny, Strasburg, Virginia
“My mother makes a delicious carrot and onion side dish, but it calls for a whole stick of butter. My lighter version uses only 1 tablespoon and relies on some lively Asian flavors to make up the difference.” A scrumptious side! Jeanne Holt - Mendota Heights, Minnesota
Cooked rice and frozen vegetables hurry along the preparation of this savory side dish. Simply press the cheesy mixture into measuring cups with the back of a spoon and stack them to make individual sand castles.
"This colorful, quick side dish is a great pair with any meat or fish," advises Jackie Horridge from Nashville, Tennessee. "Sometimes I like to top it with toasted pine nuts, sliced almonds or crumbled feta cheese."