Puree some leftover strawberries, add a little oil and white wine vinegar and you'll have strawberry vinaigrette.
Some grocery stores do carry strawberry vinaigrette, which can be used in place of raspberry vinaigrette.
"I'm a cook on a tour boat for a month at a time and never leave home without this recipe," writes Rita Evans of Evansville, Indiana. "This marinated salad is a snap to serve when you're rushed."
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"When it comes to pleasing a crowd at a picnic or other summer gathering, this colorful pasta and veggie salad does the trick," say Taunja Roberts of Amity, Oregon. "My good fried Melody created this terrific recipe and shared it with me.
“An interesting combination of sweet and salty flavors gives this Greek salad a delicious twist. And the tart chewiness of the dried cranberries makes a wonderful complement to the salty feta cheese. I often take this to work for lunch,” says Carine Nadel in Laguna Hills, California.
Guests will never guess a dish so flavorful could take only 10 minutes of hands-on prep and no cooking! Great as a side dish or tempting tidbit on a relish tray, this versatile recipe is from Billie Moss in Walnut Creek, California.
“One year I created this recipe to use up an overabundance of brussels sprouts. My family asked for seconds, so now this tangy side is a staple on our Thanksgiving menu.” —Bobbi Ballantine, Grove City, Pennsylvania
"I tossed together this tasty salad for some business friends a few years ago," explains Michelle Smith from Running Springs, California. "The meat has to marinate first, but it's well worth the wait. In fact, after serving this dish I received two proposals for marriage plus one offer to be a live-in cook!"