This simple green salad requires just a few ingredients, yet its blend of flavors and combination of textures make it seem special. You can toss all the ingredients with the basic dressing or dollop it over individual servings.
High Ridge, Missouri
This fresh-tasting salad is such a treat! I especially like to serve it in the summer when it's too hot to cook. You can also use it as a sandwich filling or stuffed into pita bread. —Trisha Kruse, Eagle, Idaho
As pork producers, we're proud to cook and serve the delicious product we raise. This tempting salad is refreshing and colorful. It's a succulent showcase for pork. I know your family will enjoy it as much as we do.
-Sue Cunningham, Prospect, Ohio
Folks who love the flavor of raspberries and cranberries rave about this tart molded gelatin salad. It's easy to make and pretty enough for company and festive occasions. I like to garnish it with whole cranberries and raspberries.
-Judith Outlaw, Washougal, Washington
I get rave reviews with this autumn salad. Guests say that it fills them up without weighing them down. Preparing the beets, sweet potatoes and salad dressing a day early allows me more time with guests. -Beth Royals of Richmond, Virginia
A little port or Merlot wine offers a tasty twist to this traditional gelatin that also features pineapple and walnuts. I make it for holiday dinners, especially when turkey or ham is served.
—Jenice Gibson of Oregon City, Oregon
This entree salad is suitable for family dinners as well as, entertaining. Herb-coated chicken tenders are served on a bed of greens with cheese and blueberries. Then it's drizzled with a delectable fig vinaigrette. The combination of ingredients make it feel extra special and it's better than any restaurant salad.—Kelly Boe, Whiteland, Indiana
"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