This pretty crowd-pleaser always stands out on the buffet table. With plenty of shrimp, artichoke hearts, olives, peppers and a host of herbs, it's a tasty change-of-pace from pasta salads. I serve it with a from-scratch vinaigrette.—Ginger Johnson, Pottstown, Pennsylvania
One of the nice things about this salad is how versatile it is. I've taken it to a potluck...to a square dance gathering...and to the field for my husband and the men during haying season! As part of a lunch, it goes well with cold meat, like roast beef, chicken or ham, and buns.
We raised Limousin cattle on the exact quarter section where Barry's dad raised Black Angus for years. We don't have children—but two active bearded collies liven up the place plenty.
Meet the Cook: Being single (I'm in my 27th year as a teacher), I enjoy sharing favorite dishes at church and family potlucks. This one has won raves whenever I've served it. I've also found it makes a good lunch that's better the second time around!
-Inez Senner, Glendive, Montana
Meet the Cook: Not only does this make a hearty salad that's a favorite of men and good for carrying to picnics and church suppers...it's also a tasty way to use up ham!
I'm a 74-year-young widow who's been cooking 62 years, more or less. I have two daughters, five grandchildren and a pair of great-grandchildren.
-Jo Baker, Litchfield, Illinois
Sweetened cream cheese is a simple and satisfying way to dress up canned pears. Plus, they look so pretty on the table. For a different twist, you can use canned peaches in place of the pears.—Barb Marshall, Pickerington, Ohio
Meet the Cook: My recipe's a good one for when you want a little fancier salad dish but one that's still quick to fix. I find it's especially popular served with grilled steak, baked potatoes and corn on the cob.
I came across Herbed Cherry Tomatoes when I was a new bride searching for interesting ways that I could cook for my husband. Jerry and I now have a pair of daughters, ages 16 and 10.
-Dianne Bahn, Yankton, South Dakota
When you need a salad in a snap, nothing can top this recipe. It nicely slices kitchen time without sacrificing quality! I like to make this dish a lot in summer, and my family never complains!—Margery Richmond, Lacombe, Alberta