During my undergrad years, my roommate taught me how to cook vegetarian dishes like brown rice with pintos. It's so versatile; you can turn it into a wrap or casserole. —Natalie Van Apeldoorn, Vancouver, BC
"This colorful salad is great for family reunions or church get-togethers because it can be prepared the night before," shares Joan Snider of Celina, Ohio. "Just sprinkle on the cheese and bacon right before serving."
Pineapple and oranges add sweet fruit flavor to this attractive salad from Esther Miller of Holmesville, Ohio. "The addition of sherbet makes this gelatin especially refreshing," she adds. "It's quick to prepare ahead of time and keep in the refrigerator until serving."
Orange juice concentrate lends a tangy flavor to this crunchy salad sent in by Tammy Neubauer of Ida Grove, Iowa. "It's sunny color is sure to brighten up even the grayest day," she assures. "You can stir up the remaining orange juice concentrate for breakfast the next morning," Tammy suggests.
Forget to plan a dish for the neighborhood potluck? Heather Molzan of Edmonton, Alberta offers a speedy solution from the pantry that's sure to be a crowd-pleaser. "Additional veggies give traditional bean salad an extra boost of flavor," she notes. "It tastes just as good when made a day or two ahead of time."
Red radishes, tomatoes and onion rings are tossed together with contrasting green cucumbers and mixed greens to make this pretty salad. The dressing is sweet and flavorful.—Mary Malchow, Neenah, Wisconsin
Kids of all ages will love these fun and fruity Frankenstein faces made from rectangles of jiggly green gelatin resting on bright purple kale. Bean sprout hair, jelly bean eyes and nose, mini marshmallow bolts and a sour cream smile give this memorable monster some playful personality.
Instead of serving plain fruit cocktail, Karen Coffman, from Delphi, Indiana, tosses in a few of her family's favorite ingredients to make this colorful concoction. "I created this quick salad when our boys were younger, and it's been around ever since as a good hurry-up fill-in at meals," she writes.
When my children were small, they loved to make these fun fruit salads. They gobbled up any leftover cheese and licorice as soon as the mice were assembled. The salads were the first thing they'd dig into when we started supper.—Marie Hoyer, Hodgenville, Kentucky
"After working all week, my husband and I like to spend a lot of time with our two kids on weekends," says Linda Emily Dow of Princeton Junction, New Jersey. "That's when this recipe comes in handy. We marinate the meat in the fridge overnight, then grill it quickly for a fast, filling meal."
Sweet dressing, tart grapefruit sections, toasted walnuts and pungent blue cheese come together in this unusual salad from Fred Peterson of Peterson's Groves and Nursery in Vero Beach, Florida. The recipe showcases one of the citrus fruits he and his brother, Ed, grow in Indian River County.