Who says summer meals have to be complicated? We love this tangy, simple and tasty salad on warm summer nights. Add a cold glass of lemonade or iced tea and dinner couldn’t be easier. —Samantha Vicars, Kenosha, WI
"The area we live in grows lots of cranberries, and we really like them," comments Barbara Taylor of Ocean Park, Washington. Her tasty gelatin salad has lovely orange and apple flavors that accent the tart cranberry sauce.
Muffin tins are the key to making these individual gelatin salads. Once chilled, they're easy to embellish with mayonnaise, sour cream or whipped cream. Maraschino cherries with stems give the look of wire hangers.
"The recipe came from a neighbor who invited us for lunch after church," Kathy recalls.
"I bring it to potlucks and family get-togethers. It's very versatile. You can substitute lettuce for the cabbage and add almost any fruit. Almonds, peanuts or sunflower kernels can be used in place of the pecans," she adds.
This sirloin gets its fresh taste from tomato, red onion and avocado. Steak sauce gives the light dressing its delicious difference. To complete the meal, serve soft breadsticks and lemon sherbet.—Taste of Home Test Kitchen, Greendale, Wisconsin
In the summer, when my garden vegetables are in abundance, I serve this salad. We eat this pretty blend often. It's handy to make with convenient bottled Italian dressing. But don't put the dressing on too early or the vegetables will get too soggy.—Glenda Parsonage, Maple Creek, Saskatchewan
Here's a perfect summer recipe from Linda Schwab-Edmundson, Shokan, New York. A distinctive dressing of cilantro, cumin and lime is refreshing over crisp lettuce and tender chicken. Toss in cherry tomatoes, if you'd like, for color.