Made on the fly by Hollywood restaurateur Bob Cobb in 1937, the Cobb salad is a world-famous American dish. Here's a fresh take, with all the original appeal and an extra-special presentation. —Taste of Home Test Kitchen, Greendale, Wisconsin
Looking for ways to use up cukes from your garden? Our Test Kitchen home economists suggests this refreshing side as a cool addition to backyard barbecues and picnic lunches. A hint of dill and lemon nicely seasons and the crunchy cucumber, fennel and sweet onion slices.
Harvest colors and flavors give this refreshing salad a delightful twist that's just right for Thanksgiving or any special meal. I use lime gelatin instead of peach for green and red salad at Christmastime.
Patty Kile, Elizabethtown, Pennsylvania.
A DEAR FRIEND shared this recipe with me over 30 years ago, and it has appeared on our table frequently all these years.
It's rich tasting, plus the touch of red maraschino cherries makes it a real treat for the holidays or any special occasion.
-Jean Kirkland, Newport, Oregon
The sweet tang of blueberries complements the sharpness of blue cheese in this breezy side. Topped with pecans, it could pass for a fancy restaurant’s signature salad.Rachael Zavala, Pleasant Hill, California
"I like to take advantage of gelatin mixes and pie fillings to make colorful salads that can be prepared the day before you need them," remarks Chris Rentmeister from Ripon, Wisconsin. "These fruity squares are great for everyday suppers yet special enough for company."