A bit of honey perfectly balances puckery raspberry vinegar with sweet strawberries in this homemade dressing. Drizzle it over mixed greens of your choice and enjoy! —Rebekah Hubbard of Las Vegas, Nevada
I served this fabulous salad at a shower, and received many compliments. The vinaigrette pairs wonderfully with the grilled chicken and Brie, and the nuts offer a fun crunch. —Janet Duran of Des Moines, Washington
A neighbor served this wonderful salad at a summer barbecue. I've since experimented with many ingredient combinations, but this one draws the most compliments. I took it to a baby shower, and not a seed was left in the bowl.
Menomonee Falls, Wisconsin
My potato salad is so easy, I can quickly put it together in the kitchen of our trailer home on the lake. I've shared the recipe with our three daughters, and it's become a signature dish with all of them. Our grandchildren eat it up.
We love this salad's crunch and color. It has the right combination of spices and a hint of sweetness from coconut and dried cranberries. This is one of our favorite end-of-garden recipes.
-Nancy Fleming of Rainier, Washington
So many people seek out this salad at get-togethers, I always have a couple giant bowls waiting. A guest who said she didn't like salads tried this one and ended up taking the leftovers home. I rank it in the top 10 of the best recipes I've collected.
I first sampled this refreshing salad at a church potluck several years ago. The mix of pasta, zucchini, summer squash, cucumber, sweet peppers and black olives is coated with a light vinaigrette. Any pasta can be substituted for the mostaccioli.
I'm always making up recipes, and this refreshing salad came about when I wanted something cool yet spicy to eat during hot summers. Serve it as a meatless main course or as a side dish at barbecues. --Donna Williams of Las Vegas, Nevada
A tangy anchovy dressing coats this hearty Caesar salad. It's my version of a delicious dish offered at one of our finer restaurants. My quilting group really enjoys this salad, served with hard rolls and a fruit dessert.
Rochester Hills, Michigan
I found this recipe many years a go in a church cookbook. It's special enough for a fancy dinner but easy enough to fix for a light lunch. There's a kick to the tangy citrus dressing, which even my picky son enjoys.