Pleasing and patriotic, this salad features green spinach, orange fruit and white cheese, mimicking the colors in the national flag of Ireland. It’s a refreshing starter to any meal.—Country Woman Test Kitchen, Greendale, Wisconsin
I write a food column for our local newspaper, and I consider myself a pretty good judge of recipes. But I'll admit I was surprised by this one—I didn't think the usual ingredients would go together as well as they do. I enjoy all kinds of cooking, especially recipes with pork or pasta. —Connie Blommers, Pella, Iowa
Meet the Cook: One reason I particularly like this recipe is that it's so versatile. I've served the salad with poultry, ham and pork all throughout the year and even used it to add color to the table at Christmas. Recently, when I brought this for a dinner at church, one lady asked if she could take home the little that was left for her husband's lunch the next day - and he very rarely eats salad or fruit. Right now, my husband and I are in the middle of building our retirement home out in the country. We have four grown children and five grandchildren.
-Patricia McNamara, Kansas City, Missouri
Every member of my family (my husband and I have two grown sons and a grandson) likes creamy-type potato salads. So I make mine often for many occasions. It's usually partially eaten before I can even announce, "It's ready"!
It was at the very first Thanksgiving I spent with my husband's family that I tasted this for the first time. My mother-in-law shared the recipe. I serve it for special occasions, plus it's a main-stay at the potlucks we have at work. After 41 years of marriage, my husband and I still enjoy the salad - along with our four children and their spouses and our nine grandchildren.
-Ina Vickers, Dumas, Arkansas
With this salad, spinach or another dark-green leaf lettuce works as well as the romaine. The oil and vinegar can be replaced by an oil-based honey French dressing or a honey mustard or poppy seed dressing.—Nanci Keatley, Salem, Oregon
Put this colorful creamy combination into the mix of dishes at your next get-together—and watch it disappear fast! Radishes, cucumber, green pepper and onion lend fresh garden flavor to the macaroni mixture. Remarks Edie DeSpain of Logan, Utah. "It also makes a nice light meal on a hot summer day." (For best results, unmold the salad just before serving.)
Meet the Cook: Back in the 1950's, I was a home economist for the electric company, which is how I came across this recipe. During spring and summer, when it is hot here, my family especially likes it. (My husband and I have two children and a pair of granddaughters, all grown.)
I've also found this chicken salad is good for women's luncheons and covered-plate meals since it's so different.
-Johnece Stuard, Mansfield, Texas
"Now that our six children are grown, they've started sharing recipes with me - and I love it," beams Louisville, Kentucky reader Anna Kreymborg. "This tasty way to prepare fresh asparagus - by roasting the spears, then serving them with a Dijon dressing at room temperature - came from our daughter."