My youngest daughter recently learned she has to avoid gluten, dairy and eggs, which gave me a new challenge in the kitchen. I put this dish together as a side we could all share. We love it for leftovers, too. —Catherine Turnbull, Burlington, Ontario
My daughter gave me the recipe for this delightful salad. The sweet dressing nicely coats a crisp blend of broccoli slaw mix, carrots, onions, almonds and sunflower kernels. Crushed ramen noodles provide even more crunch. It's a smash hit wherever I take it.
-Dora Mae Clapsaddle, Kensington, Ohio
I've made this salad for years—it's a recipe from a high school friend's mom. Any time I serve a sandwich meal like hamburgers, hot dogs or sloppy joes, I have this flavorful salad alongside.—Mrs. Krista E Collins, Concord, North Carolina
I'm a 77-year-old great-grandmother and have been making this satisfying salad for years. It's my most requested recipe for family gatherings. It's simple to make ahead of time and looks lovely with all of its tasty layers. Dijon mustard gives a nice kick to the dressing.
-Noreen Meyer, Madison, Wisconsin
I like this salad because I can prepare all the ingredients ahead of time and just throw it together at the last minute. Barbecue sauce in the dressing gives a different taste to this green salad that features the fun fixings for a BLT chicken sandwich. Even picky eaters love it.
-Cindy Moore, Mooresville, North Carolina
“In my family of six, it’s hard to find a vegetable or salad that everyone will eat, but they all raved about this one,” enthuses Susie Clayton of South St. Paul, Minnesota. “With garden-fresh basil, this salad is easy, but mouthwatering.”—Susie Clayton, South St. Paul, Minnesota
No matter which recipe I tried, my potato salad always turned out bland. So I came up with this creamy version that has plenty of pizzazz. It's so tangy and flavorful, you wouldn't realize it calls for fat-free honey-Dijon salad dressing. It's a favorite at picnics. —Kristie Kline Jones, Douglas, Wyoming
This is the first time I've ever shared this recipe, but it's one that my family and friends request for every outing we have! I like to serve it with crackers or sometimes in pita bread for a filling grab-and-go lunch. —Karlene Johnson, Mooresville, North Carolina
"The recipe for this beautiful blend came from a local berry farm some years ago," notes Linda Jo Wahlgren of Mt. Horeb, Wisconsin. "We like to take the sweet and savory salad on picnics to accompany cold chicken and a loaf of crusty bread."