Since my kids left home some years ago, I have been relying on smaller-portioned. This recipes conveniently calls for canned potatoes, so I can make it at a moment's notice.—June Schwanz, Saukville, Wisconsin
“Feta cheese and olives give this salad such great flavor, you’d never guess it’s as light as it is,” declares Angela Leinenbach of Mechanicsville, Virginia. “It’s a nice change of pace and goes with all kinds of main dishes.”
For a taste of summer sunshine, Marana, Arizona’s Marian Bauerle whips up this quick, refreshing salad. “It’s pretty enough to double as a dessert,” she notes. “Peach yogurt and coconut really dress up the canned fruit cocktail.”
TIP: LEFTOVER MINI MARSHMALLOWS CAN BE ADDED TO HOMEMADE TRAIL MIX OR A BOWL OF CEREAL OR USED AS A TOPPING FOR A BAKED SWEET POTATO ALONG WITH BUTTER AND CINNAMON.
THE PEAR and hint of orange are a nice surprise in this salad. It's a little different than traditional Waldorf salad and always brings rave reviews.
The colorful combination of crunchy, fresh ingredients complements any meal.
-Mildred Cummings, Cincinnati, Ohio
This refreshing medley expertly takes advantage of summer's bounty. “The blend of ripe berries and peaches, drizzled with fruit juices and mint, makes it so special,” says Betty Kleberger of Florissant, Missouri.
I CREATED this recipe because my family is so fond of corn. I tried to add a little zip to it with the marinade and I think I succeeded.
I double or triple the recipe for potlucks or when we have dinner guests. In either case, someone's always sure to ask for the recipe.
Bay City, Texas