Grape tomatoes and avocado chunks add pretty color and fresh flavor to this main-dish salad from our home economists. In a pinch, substitute half-and half or milk for the whipping cream, adding a teaspoon at a time until you get the desired consistency.—Taste of Home Test Kitchen, Greendale, Wisconsin
A sunshiny splash of citrus adds zest to this company-special spinach salad dressed up with dried cherries. To cut prep time to almost nothing (or when grapefruit is out of season), our Test Kitchen suggests using a jar of grapefruit segments found in your grocery produce section.
Penni Barringer jazzes up frozen green beans with onion, bacon and bottled salad dressing for a cool dish that's as big on flavor as it is on convenience. "I created this recipe after trying a similar salad at a restaurant," explains the Rosalia, Washington reader.
Take this one outside! My grown-up recipe uses beer instead of mayo, so you don't need to worry about keeping it cool. It's a really popular recipe on my blog, girllikestoeat.com. —Jenny MacBeth, Pittsburgh, Pennsylvania
I created this recipe to make the most of the fresh spinach from our garden. I like using crushed crackers in place of croutons, but our can also top this salad with whatever fresh vegetables you have on hand.—Tina Lust, Nevada, Ohio