"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
This incredibly tasty salad couldn’t be any easier to put together, and since it feeds a bunch, you won’t have to double the recipe for potlucks or picnics. Chill it for about an hour to bring out all the fresh flavors. Donna Bardocz — Howell, Michigan
Iola Egle of Bella Vista, Arkansas enhances a medley of fresh berries with sugar, pepper and balsamic vinegar. Serve berries on lettuce. like Iola does, for a fun summer salad...or showcase them in pretty phyllo cups, as our Test Kitchen suggests, for an impressive dinner finale.
Mary Lou Timpson of Centennial Park, Arizona, says, “this simple salad is a delicious combination of nutritious ingredients, including fresh spinach, blackberries, tomatoes and walnuts. A sprinkling of feta cheese and a flavorful homemade dressing make it seem like you really fussed.”
Deciding to start eating healthy, I took a classic carrot and raisin salad recipe and lightened it up, then added apples for extra flavor. I took this dish to a weight-loss group meeting...and they loved it!
—Kim Jones of Collinsville, Illinois
This pretty salad is always a hit when I serve it! The recipe came from a cookbook, but I personalized it. Sometimes just a small change in ingredients can create a big difference. —Laura Pounds, Andover, Kansas
Few foods capture the flavor of the season like cranberries, and this makeover took a holiday favorite and made it even better! You'll love the flavor of cranberry, apple and pineapple covered in a sweet and creamy dressing. Better still, it's only 2 grams of fat per serving! —Alexandra Lypecky, Dearborn, Michigan
This refreshing fruit medley, lightly coated with cherry pie filling, makes a great potluck or picnic dish. "You can substitute other fruits, such as red grapes or bananas, and use strawberry pie filling instead of cherry," notes Martha Cutler of Willard, Missouri, who adapted her grandmother's recipe.
A half hour is all you need to mix up this colorful crowd-pleaser. Offering plenty of shrimp, artichoke hearts, olives, peppers and a host of herbs, it's a tasty change-of-pace from pasta salads. "The recipe completes any buffet," notes Ginger Johnson of Farmington, Illinois.