For a light, refreshing first course, Lori McLaughlin of Pittsford, New York turns to this fruity salad. Sweet apple, dried cranberries, blue cheese and a vinaigrette dressing give it a subtle punch of flavor.
A tangy dressing drapes the veggies in this vibrant salad from Sheli Jo McMahon of Menomonie, Wisconsin. “Although the recipe has quite a few ingredients, it’s simple to make,” she says. “It’s great for summer cookouts.”
One of my all-time favorite side dishes, this marinated medley is well-received whenever I serve it - which is often. It's wonderful with turkey, but also pleasant with just about any main dish you can think of.
-Ruby Williams, Bogalusa, Louisiana
This pretty blend of garden-fresh vegetables and zesty herb dressing tastes as good as it looks! By microwaving the asparagus a bit before adding the other veggies, Patricia Alderete of Lowell, Indiana keeps cool in the kitchen.
Make quick work of peeling butternut squash. First, prick it with a fork and give it 45 seconds in the microwave. Then, trim an inch from the base of the squash, making it stand up straight and tall while you run the peeler from top to bottom. —Margee Berry, White Salmon, Washington