Vegetables that are in season make great additions to this orzo salad. It's the perfect side dish for a picnic, it can easily be doubled for a crowd, or you can add grilled chicken to make it a filling entree. — Danielle Miller, Westfield, Indiana
We dug into this salad, named after a memory game we played with the kids. This colorful layered salad is chock-full of flavorful ingredients and garnished with cute hard-cooked egg-and-olive eyes on the top. Perky eyebrows are made with the sliced white portion of the eggs.—Leslie Dumm, Clevemand Heights, Ohio
For this appealing salad, we combine rice and fresh spinach with raisins, mushrooms, red onion, celery and cashews, then toss it all with a tasty soy sauce and oil dressing. We love garlic, so we add extra to the dressing.—Taste of Home Test Kitchen, Greendale, Wisconsin
In Grand Blanc, Michigan, Brenda Lancaster tosses together this pretty medley of greens, mushrooms, red pepper, onion and oranges. She uses raspberry vinegar in the homemade dressing, but cider vinegar works nicely in a pinch.
When we have guests, I whip up this salad. Prepared mustard makes the salad dressing zesty. If you like, try replacing the olive oil with pickle juice for an even lighter version. This may sound like a unique substitution, but if you want to lose weight, it pays to do a little experimenting in the kitchen.—Betsy Larimer, Somerset, Pennsylvania
A tangy dressing makes this refreshing vegetable blend especially pleasing. You could serve it as an appetizer or a side dish. Sometimes I use thinly sliced carrots, zucchini or pearl onions.