This crisp and tangy salad from our Test Kitchen hits the spot on warm afternoons and evenings. Sprinkling the cucumbers with salt and letting them sit draws out excess water so they stay nice and crisp.
“While cleaning the freezer one day, I uncovered extra filling I had used in an appetizer. I decided to add it to the mashed potatoes for dinner…and it became an immediate favorite,” relates Laurie Balcom of Lynden, Washington.
To try out the Gourmet Grillware, our Test Kitchen came up with this simple side dish featuring tender roasted vegetables with a hint of seasoning. The veggies are great alongside many entrees. You can also prepare this dish in a cast-iron skillet.
“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.”
My husband and I have two young daughters, but we often eat breakfast before they get up. This meal is one of our favorite "breakfasts for two". It's tasty and fun and looks great on the table.—Kathy Scott, Lingle, Wyoming
THIS RECIPE originally didn't call for green pepper, but when I was making it one time, I noticed some in the refrigerator and decided to add it.
It gave a little extra zip, so I've kept it a part of the recipe. This makes ordinary carrots special and adds nice color to a meal.
-Mina Dyck, Boissevain, Manitoba