A homage to my father’s Laotian roots, this warm salad is traditionally prepared with baby bok choy, snow peas, peapod shoots and baby mustard greens. Just use any seasonal green vegetables you like. —Monnie Norasing, Mansfield, Texas
“This bright, fresh recipe is so easy to prepare. It helps us to find a use for the many vegetables we accumulate from our garden and from friends who kindly share vegetables, too.” —Jodie Gharbi, Shreveport, Louisiana
"Cooking for two is such a challenge for us, since my husband and I do not care for leftovers," says Rebecca Schweizer of Chesapeake, Virginia. "This well-seasoned salad, with its distinctive dill flavor, is my favorite lunch recipe.
It's hard to believe that this delightful mayonnaise-based chicken salad with cashews and turkey bacon only contains 3 g saturated fat and less than 100 mg cholesterol per serving! Sally Sibthorpe - Shelby Township, MI
I received this recipe from a friend, and my guests always rave about it. It's so easy to prepare! I didn't think it could be improved upon, but almonds add a nice crunch. Fresh and colorful, it also travels well in warm weather. &dmash;Suzanne Sager, Dallas, Texas
Apples and lettuce pair up in this colorful and crunchy salad that you can make ahead for a gathering. The sweet and tangy vinaigrette dressing coats the apple nicely and keeps them from turning brown.
-Marlene Muckenhirn, Delano, Minnesota
In summer, I am always looking for ways to use the fresh basil and tomatoes that grow in my herb garden. This recipe combines the two flavors in a wonderful salad that you can make any time of year! —Mary Ann Turk, Joplin, MO