"Coleslaw is one of my husband's favorite side dishes," says Shirley Glaab from Hattiesburg, Mississippi. "We love this version because it's not as sweet as other slaws, but it's very colorful and the ingredients always make our mouths water."
This dish won second place in a summer salad recipe feature published in our local newspaper. But it takes first place with my family, who loves to try all my new creations. —Marla Arbet, Kenosha, Wisconsin
Leah Lyon of Ada, Oklahoma often rounds out a meal with Southwest Iceberg Slaw. "It's a cool, light and versatile side dish I created one day when I was trying to stretch my avocados," she says. "And friends rave about it no matter what vegetables I add!“
TASTY TIP: Try substituting other fresh garden vegetables in this salad or adding low-fat Mexican panela cheese for a light lunch entree, suggests Leah.
Buttermilk and fat-free yogurt create the base for this creamy and delicious dressing. And the avocado, parsley and dill add freshness, flavor and a lovely color to this easy choice for summer pasta. —Taste of Home Test Kitchen
Brighten up your winter meals with this crisp and colorful salad. Tomatoes, broccoli, mushrooms and red onions mingle with crunchy water chestnuts, all draped in a zesty bottled dressing. Dorothy Myrick of Kent, Washington shared this recipe.
A refreshing from-scratch dressing is the ideal topping to this colorful salad with bright beets, mixed greens and mandarin oranges. The dish from our Test Kitchen would be a dressy accompaniment to a special event's menu.