Moist marinated steak, wild rice, almonds and veggies blend together nicely in this colorful main-dish salad. Years ago, a friend gave me the idea for this recipe, and with some tweaking, it's become a favorite of ours.
-Freddie Johnson, San Antonio, Texas
Here's a quick, colorful veggie salad as refreshing as springtime itself. It's also pretty as a picture and a great way to use up all those extra hard-cooked Easter eggs! —Gloria Warczak, Cedarburg, Wisconsin
"My husband and I love to hike in New England," writes Jessica Gerschitz of Jericho, New York. "The maple syrup in Vermont is wonderful, and we always bring some home to extend the vacation spirit. This recipe I created reminds us of those lovely days."
This refreshing recipe goes well with grilled fish or chicken. We enjoy the lemony dressing at room temperature, so I make it first and let it rest on the counter while I toss the salad together. —Julie Kirkpatrick, Billlings, Montana
"I created this salad one weekend to take to a friend's house, and everybody loved it," notes Debbie Graber of Eureka, Nevada. "It's become a much-requested favorite at gatherings." TIP: "Dice up some reduced-fat pepperoni and add it to the salad," recommends Debbie.
Peaches and bacon? Oh, yeah. I made this family favorite for a big summer party. It was so easy to prep the parts separately, then toss it all together right before chow time. —Megan Riofski, Frankfort, Illinois
Sharing this mouthwatering vegetable medley, Patty Kile of Elizabethtown, Pennsylvania assures, "The delicate flavor of the fresh green beans really comes through."—Patricia D Kile, Elizabethtown, Pennsylvania.