A lovely vinaigrette coats this green salad that’s tossed with tomatoes, olives and marinated cream cheese ‘croutons.’ I freeze the cream cheese for 45 minutes or so to firm it up. This makes it easier to cut into cubes. —Barbara Estabrook, Rhinelander, Wisconsin
"I tried this refreshing salad at a friend's house and couldn't wait to have the recipe," says Rebecca Cook Jones, a field editor from Henderson, Nevada. "it makes a beautiful presentation for winter holidays, too."
I invented this recipe while watching a movie set on the Greek islands. I like the combination of warm grilled steak and sauteed mushrooms with cold salad ingredients. —Chris Wells, Lake Villa, Illinois
“This recipe is light, zippy and flavorful. It's a nice healthy salad that's great for a luncheon with friends.” And with blueberries, walnuts and olive oil, it's nutritionally exceptional, too. Denise Rasmussen - Salina, Kansas
It takes only minutes to put together this salad's tangy dressing. Lynn Larkin's vinaigrette of basil, oregano and sage complements the crisp spinach and fresh mushrooms she serves at her Sterling Heights, Michigan home.
Tangy homemade raspberry vinaigrette dressing gives a summery flavor—and a pretty pink-red tint—to this salad that's definitely special enough to serve to company.
Using couscous instead of bulgur for tabbouleh really speeds up the process of making this colorful salad. Other quick-cooking grains such as barley or quinoa work well too. —Elodie Rosinovsky, Brighton, Massachusetts