Apples add sweet-tart flavor and crunch to this lightened-up chicken salad that's lovely mounded on melon rings. Writes Nancy Daugherty from Cortland, Ohio, "Curry powder gives this fruity chicken a unique flavor and golden hue."
Dill and mustard pep up the tangy dressing that coats this combination of crunchy vegetables and tender potato chunks. We try to eat healthy, and recipes like this one fit right in with our goals.
—Janis Plagerman of Lynden, Washington
Homemade croutons star in this easy Italian salad, filled with grape tomatoes, olives and pepperoncinis. "I like to serve it with fresh Italian or focaccia bread," Nancy Granaman suggests from Burlington, Iowa.
Stephanie Homme and her family in Baton Rouge, Louisiana are real fans of jicama. “It’s a Mexican root vegetable that’s like a cross between a turnip and sweet potato,” she explains. “It’s juicy, sweet and adds crunch and heat to this wonderful salad with feisty Mexican flair.”
"Mojitos are a fun summery drink and the inspiration behind this refreshing side salad. No rum was used in my recipe, but it certainly could be added to the vinaigrette.” —Donna Marie Ryan, Topsfield, Massachusetts
"I can't believe how easy this pretty salad is to make," says Carolyn Tomatz of Jackson, Wisconsin. The colorful blend of bananas, pineapple, pears and peaches and grapes is tossed with a creamy pudding sauce. "People of all ages enjoy this dish," Carolyn notes.
This Southwestern-style salad is layered with crunchy tortilla chips, lettuce, beans, tomatoes, olives, cheese and a zippy meat mixture, then drizzled with a snappy salsa dressing. "My family loves it," says Phyllis Schmalz of Kansas City, Kansas. "You will, too!"
My wife has never been a big fan of fennel, but it's always been a favorite of mine. I was able to successfully sneak it into this salad, and ever since she has given me the green light on dishes with fennel. If you can't find preserved lemon, simply omit it from the recipe. — Jason Purkey, Ocean City, Maryland