This frosty favorite from Betty Webb of Nauvoo, Illinois is a great brunch basic or springtime snack. Pour the entire batch into one container to freeze, then scoop out single servings. Or spoon the colorful medley into individual plastic cups before freezing.
Kylene Konosky of Jermyn, Pennsylvania dresses green beans, tomatoes and chicken in a pleasant basil vinaigrette, making a refreshing salad. "The flavors really blend well in the refrigerator, so this salad tastes even better the second day," she writes.
"Sticks" of celery and carrots tossed with water chestnuts ("stones") are nicely coated in a dill and Dijon mustard dressing in this recipe from Nancy Zicker of Port Orange, Florida. She says, "This salad is a big hit with our children - it's a great way to get them to eat their vegetables. Not only do they love the taste, but they also love the name of the recipe!"
Pineapple chunks, mandarin oranges, strawberries and grapes are treated to a dressing of wine and sparkling club soda in this delightful salad. Serve in dessert dishes or set the whole bowl on the table for a fetching presentation.
Reduced-fat Italian salad dressing is the minute-saving marinade in Dorothy Acker's cold vegetable medley. "I've made this easy salad for the past 40 years and it's still a family favorite," says the Fort Wayne, Indiana reader. You can also use fresh green beans instead of frozen.
"Summer is a great time for potato salad but making it with regular mayonnaise adds too much fat," writes Janet Lewis of Bangor, Pennsylvania. "Salsa perks up this version and disguises the fact that it uses fat-free items."
A pleasant alternative to pasta salad, this colorful side dish gives barley, cubed ham and a medley of vegetables. "Every time I make it for a crowd, I bring copes of the recipe," says Sheryl Hershberger of Donalds, South Carolina. "As a busy wife and mom of four, I like the fact that it can be made ahead of time.