This flavor-packed twist on traditional creamy coleslaw makes a perfect complement to the Thai shrimp. The light, tangy vinaigrette enhances the fresh flavors of the veggies.—Erin Chilcoat, Smithtown, New York
"The light dressing Craig Miller serves over his crunchy combination of colorful salad fixings contains just a hint of sweetness. "I like to make the dressing ahead to let the flavors blend," remarks the Torrance, California cook.
I jazz up zucchini, yellow squash and tomato with cheese and seasonings. The no-fuss skillet side dish is perfect for using summer's bounty. Plus, the veggies are great alongside grilled chicken, fish and most other warm-weather fare.—Chris Schmidt, Clarksville, Tennessee
The bountiful potluck at our annual family reunion includes favorites such as this salad. You can substitute Italian dressing or another type to give this dish a twist.—Barb Hausey, Independence, Missouri
Meet the Cook: This recipe has been passed down for generations in my family - it helps to use up the late-summer squash from the garden, and it'll keep for several days in the refrigerator. Wherever I take it, I have to take the recipe, too!
Now that we're retired (we have one son), my husband and I enjoy being at home with each other, gardening...and trying out plenty of recipes.
-Billie Blanton, Kingsport, Tennessee
Fresh produce is showcased in this salad. My husband, Richard, is not too crazy about plain vegetables, so I came up with this colorful salad. He loves it, and so does our son.—Rhonda Knight, Hecker, Illinois
This salad is a great way to use up an abundant crop of squash. Topped with bottled dressing and cheese, this colorful side makes such a flavorful addition to any meal.—Melody Smaller, Fowler, Colorado
In her Minneapolis, Minnesota kitchen, Mary Ann Kosmas creates this quick and colorful medley of fresh zucchini, summer squash and red pepper. "It's a flavorful way to use up my garden bounty," she notes, "and the dill adds wonderful herb flavor."