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.
"I can't brag enough about this recipe," writes Renee Lloyd of Pearl, Mississippi. "It's elegant enough for a formal brunch, yet simple and nutritious. With different fruits and cereals, the variations are endless."
“I created this fast-to-fix recipe to use up excess zucchini from our garden, and at the same time, serve a pasta dish that was lower in calories,” relates Jan Clark of New Florence, Missouri about her prize-winning recipe.
I OFTEN MAKE this easy potato dish when I invite someone over for lunch. It's a nice accompaniment to salads or sandwiches.
This dish always draws complimentary comments when my lunch guest arrives...the aroma of that touch of onion baking with the potatoes whets the appetite.
-Precious Owens, Elizabethtown, Kentucky
“We love to eat healthy, and this recipe has an Asian flare with a touch of sweetness that’s sure to satisfy even those who turn up their noses at broccoli,” says Marianne Bauman of Modesto, California.
"This is a recipe I used to make with bacon, ham and regular cheese," said Pamela Shank of Parkersburg, West Virginia. "It is easy to substitute the high fat for the low fat or fat free ingredients. This is a very pretty dish when it is served because of all the colors."