THIS salad is surprisingly flavorful and light, a refreshing change from a mayonnaise-based dressing. There is a nice contrast of textures and it's very easy to make. It can be adjusted to the number of people served.
“I made a large version of this colorful pasta salad for a Super Bowl party, and all my guests loved it. They wanted to know what I put in it to make it taste so good,” Ana Colon writes from Wisconsin Rapids, Wisconsin.
"This jazzed-up tuna recipe came from a nutritionist I worked with at a prenatal clinic," writes Mary pat Eck from Cincinnati, Ohio. "It's so full of protein and flavor that we shared it with many of our clients."
As colorful as a fall afternoon, this peachy and refreshing salad always brings her compliments, writes Mary Ann Dell from her home in Phoenixville, Pennsylvania. TIP: You can substitute nectarines and leaf lettuce for the peaches and spinach…it’s still fabulous, says Mary Ann.
THIS colorful pasta salad is a family favorite and one I make often because I love fresh vegetables. It's a meal in itself or a side dish compatible with any cut of meat. It's also any easy salad I often bring along to a pot luck supper.
Michelle Tromblay from Fairfield, Ohio came up with her own version of chicken salad after tasting a similar one at a restaurant. “You can use broiled or sauteed chicken if you’re in a hurry or find yourself with leftovers,” shares Michelle.
FROM the first time I made it, this has been my favorite recipe for fresh green beans. I serve it as a main vegetable with any kind of meat, fish or chicken. It is a wonderful salad for a picnic and is a good side dish for hamburgers, hot dogs or barbecue.