Don’t let the ingredient list fool you—this summery chicken salad is so simple! Prepare it in the morning; let it chill all day; and then toss with the dressing right before you serve it. For another spin, I sometimes add fresh grilled corn. —Sharon Pellegrini, Auburn, WA
Toss some good-for-you veggies together with a coating of fat-free salad dressing, and you've got this ideal side dish in no time. From Brooklyn Center, Minnesota, Sarah Newman writes, “The recipe is so easy, and marinating the vegetables overnight gives them a great flavor and texture. It's perfect for picnics, potlucks or other gatherings!”
As a salad or appetizer, these tangy mushrooms are a welcome addition to any meal or party buffet table. It doesn't take long for a whole bowlful to be devoured. I love to cook with fresh mushrooms - a crop our state is well known for.
-Sandra Johnson, Tioga, Pennsylvania
Canned beans makes this colorful salad easy to fix, while a no-fuss dressing lends sweet-and-sour flair. Green pepper and mushrooms help it stand out from other bean medleys. Sharon Cain of Revelstoke, British Columbia shared the recipe.
Colorful, hearty ingredients and a delectable dressing make second helpings of this salad hard to resist. Cottage cheese is an unusual but tasty addition. I never have to worry about storing leftovers.
-Barbara Birk, American Fork, Utah
This recipe combines power-packed spinach, a good source of vitamins A and K, with other veggies, lean meat and crunchy, heart-healthy almonds. Reduced-fat dressing adds a light Asian flavor and touch to each hearty serving.
Mary Ann Kieffer - Lawrence, Kansas
One of my childhood friends moved to Italy 20 years ago. During a recent visit to see her, I enjoyed a scrumptious salad made with tortellini and fresh vegetables. I fell in love with the dish and have been trying to recreate ever since. How'd I do? —Kelly Mapes, Fort Collins, Colorado
From-scratch French-style dressing is a bold topping that suits the hearty ingredients in this salad. When I make it to share at a get-together, I never have any left over. I take the salad and dressing in disposable containers and come home happily empty-handed.
-Myra Innes, Auburn, Kansas