After making this lovely salad, you won’t want to relegate nutritious beets and sweet potatoes to the side of the plate. The contrast of tender and crunchy vegetables is fantastic. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
The first time I made this main dish, my son's friends cleaned out the salad bowl—I didn't get even a taste! The next time I made it, I knew why it had disappeared so fast: The crunchy cabbage, tender tidbits of ham, subtle sweetness of honey and zesty hint of mustard make a perfect combination of tastes and textures. (Be sure to serve yourself first!)
The crispy and fruity chicken salad is refreshing served for lunch, dinner or a potluck supper—either warm or cold. For an easy change of pace, I suggest using a bottled salad dressing.—Darlene Brenden, Salem, Oregon
While touring Door County, I sampled this salad. As soon as I got home, I wrote the lady who'd made it requesting the recipe. The mix of rice, vegetables and orchard-fresh fruit is a tasty way to remember Wisconsin's premier cherry-growing area. —Yvonne Gorges, New London, Wisconsin
I saw a cranberry chutney recipe that used sugar, oil and other flavors I didn't care for, so I made this combination with sugar substitute and eliminated the oil. Now it's a family favorite. —Gloria Wiech, Frontenac, Minnesota
I "invented" this salad as I went along...it's a combination of various pasta salad recipes I'd seen. It can be served as a side dish, of course. In summer, however, my husband doesn't care for hot meals, so I make it as a main dish.
We're recent city transplants with two young children, ages 6 and 3.
As a switch from commercial dressing, I whisk together my own sweet and tangy honey-mustard concoction to complement the salad greens. I refrigerate any leftover dressing to use later in the week.—Carly Carter, Nashville, Tennessee
Meet the Cook: Since our family likes things spicy, I often add a fresh jalapeno pepper to this salad. It's a simple, savory way to use up leftover chicken. Plus, it's so eye-catching, it could double as the main dish and the table centerpiece!
-Krista Shumway, Billings, Montana
When I want to bust out of my salad rut, I roast a medley of veggies and mix them with fluffy quinoa, a super-nutritious grain. Make a double batch to have an encore salad waiting in the fridge.—Julie Piasecki, Franklin, Massachusetts
Dolores Brignac's family was skeptical the first time she served this unusual salad-but one taste convinced them it was a winner. "Now when I bring it out, everyone digs in and cleans their plates," she pens from Braithwaite, Louisiana.