Ruth Bianchi from Apple Valley, Minnesota notes, “The recipe for this delicious, colorful salad has been in my family for years. My mother used to bring it to many different functions, and I’m carrying on her tradition.”
I came across this recipe while spending a winter in Arizona. Now as soon as we return home each spring, our grandchildren are waiting for me to make these refreshing salads. To save time, bake the salad shells in the morning. Cool: store in an airtight container.Betty Johnson, Olympia, Washington
Buttermilk and fat-free yogurt create the base for this creamy and delicious dressing from our Test Kitchen. And the avocado, parsley and dill add freshness, flavor and a lovely color to this easy choice for summer pasta.
Yummy shrimp for a salad, but you could also serve it with tortillas or with Mexican rice. Jalapeno and chili powder lend just the right amount of heat and a wonderful aroma! —Marie Bason, Bend, Oregon
Meet the Cook: Since our family likes things spicy, I often add a fresh jalapeno pepper to this salad. It's a simple, savory way to use up leftover chicken. Plus, it's so eye-catching, it could double as the main dish and the table centerpiece!
-Krista Shumway, Billings, Montana
In Wexford, Pennsylvania, Ruth Carter relies on this hearty salad for a quick dinner on busy workdays. “My husband likes the spicy Southwestern flavor and it’s a favorite of mine, too.”
TIP: Try serving this flavorful twist on taco salad rolled up in a flour tortilla topped with guacamole, chopped fresh tomatoes and diced sweet onions.
"My family loves this zesty salad, and they eat it so fast that it barely has time to chill in the fridge," comments Cynthia Griffith from Danville, Virginia. Tip: Cynthia suggests serving this savory main dish over a bed of fresh torn greens.
This hearty and colorful main-course salad is easy to throw together when I get home from work, because it uses canned black beans and Mexicorn and packaged chicken breast strips. I sometimes add a can of ripe olives and fresh cherry tomatoes from our garden.
“I was experimenting with Mexican-type dressings when I came up with this recipe,” recalls Betty Palmer from Paradise, California. “You can add chili beans or refried beans to make this salad more filling.”