"A variation of this recipe was originally served as a side dish at a popular French restaurant," says Eileen Herr from Indianapolis, Indiana. "I added a few more ingredients to make it a cool and hearty meal. The recipe is very adaptable—it's also delicious with chicken and snow peas."
Fiddleheads are your, tightly curled fronds from bracken, ostrich and cinnamon ferns that sprout in moist fields and open wooded areas. Each spring, fiddleheads are prepared in dozens of ways—from soups to cakes— at the Fiddlehead Festival in my home state.—Wilma Johnson, Thorndike, Maine
Southeast Washington is a prime growing area for asparagus, and this recipe is one of the best I've tried using this delicious vegetable. Because it has shrimp and ham, this salad is hearty enough to be served as a main dish.
My homemaker club is proud to say we've never served a dish more than once at our monthly meetings. That's quite an accomplishment—considering we've been together 43 years! They're still talking about this one-of-a-kind salad.