I FOUND this recipe years ago in an old cookbook. By using different colored gelatins, it blends in well with special holiday dinners.
Of course, I use lime for our St. Patrick's Day celebration. Whatever the holiday, this salad is a big hit and there's seldom any leftover.
-Pauline Albert, Catasauqua, Pennsylvania
Tomatoes always come to mind when I think of ripe garden goodness. Bright, succulent slices star in the lively salad I served at our garden gathering. You can make this a day ahead since the tomatoes can marinate overnight.
"This different and refreshing combination of fruits is a welcome side dish my husband, Jim, and I enjoy with breakfast or lunch," says Genise Krause from Sturgeon Bay, Wisconsin. "The light dressing lets the goodness of the fruit come through."
Dill and mustard pep up the tangy dressing that coats this combination of crunchy vegetables and tender potato chunks. We try to eat healthy, and recipes like this one fit right in with our goals.
Janis Plagerman of Lynden, Washington
"This pretty salad is a staple at my house. I've shared the recipe with any satisfied guests," pens Lois Kenneberg, Phoenix, Arizona. "It's easily divided for smaller portions, tooI frequently make just 'one apple's worth'. I you don't like pineapple, try substituting canned mandarin oranges and juice instead."
This pretty salad is always a hit when I serve it! The recipe came from a cookbook, but I personalized it. Sometimes just a small change in ingredients can create a big difference. —Laura Pounds, Andover, KS
"I like to take advantage of gelatin mixes and pie fillings to make colorful salads that can be prepared the day before you need them," remarks Chris Rentmeister from Ripon, Wisconsin. "These fruity squares are great for everyday suppers yet special enough for company."