I’m not sure how it happened, but somewhere along the way, ranch dressing became America’s most beloved condiment. What started as a salad dressing quickly turned into a dipping sauce. At first, it was just a way to get kids to eat vegetables, but it quickly turned into the go-to side for hot wings, pizza crusts, and French fries. No matter what it is, Americans want a side of ranch to go along with it. If there’s a dish out there that isn’t complemented by ranch, I haven’t found it yet!
Homemade ranch dressing is tangy, herbaceous, creamy, savory, and comforting. The homemade variety tastes infinitely better than anything you can get at the store (which is often too salty or thick for my liking). Unfortunately, store-bought ranch has one notable advantage. Since it’s shelf-stable, I can always have a back-up on hand. Luckily, we’ve got a secret in our pocket that solves that problem: this homemade ranch dressing recipe can be kept in your pantry! TOH field editor Joan Hallford created this simple mix to have at the ready when you need Ranch dressing or dip.
How to Make Homemade Ranch Dressing
Yield: 4 batches of dressing, or 2 batches of dip
To Make the Ranch Mix, You’ll Need:
- 2 tablespoons dried parsley flakes
- 1 tablespoon garlic powder
- 1 tablespoon dried minced chives
- 2 teaspoons lemon-pepper seasoning
- 1-1/2 teaspoons dried oregano
- 1-1/2 teaspoons dried tarragon
- 1 teaspoon salt
Ingredients for Salad Dressing:
- 1 tablespoon ranch mix
- 1/2 cup mayonnaise
- 1/2 cup buttermilk (or, save yourself the trip to the grocery store and make your own)
Ingredients for Dip:
- 2 tablespoons ranch mix
- 1 cup mayonnaise
- 1 cup (8 ounces) sour cream
Step 1: Shake it Up
Making this go-to ranch mix couldn’t be easier. Simple add the parsley, garlic, chives, lemon-pepper, oregano, tarragon, and salt to a small, air-tight container. Shake it up until everything is well combined. You should end up with a little more than 1/4 cup of ranch mix.
Step 2: Mix it Up
Now that you have the seasoning mix on hand, you can whip up a real buttermilk ranch salad dressing whenever you need it. Or, if you prefer a thicker ranch dip, swap in sour cream for the buttermilk. To make the dressing and the dip, shake the mix container to make sure everything is still combined. Then, whisk the ranch mix together with the additional ingredients until everything is well blended. At this point, you’ll want to keep the dressing or dip refrigerated until you’re ready to use it.
It’s that quick and easy to make your favorite condiments at home. The result will be a flavorful, healthier version of the store-bought standards – so skip the dressing aisle for good and DIY!
You'll love these salads.
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Watermelon and Spinach Salad
Summer's the perfect time to toss up this watermelon salad. You'd never expect it, but spinach is awesome here. Eat it and feel cool on even the hottest days. —Marjorie Au, Honolulu, Hawaii
Summer Salad by the Lake
I came up with this recipe to show appreciation to all the teachers at my son’s school. The dish had to be as special as the teachers, who always go the extra mile for their students. I think this salad did the trick! It's hearty, earthy, sweet and loaded with nothing but good stuff. —Ramya Ramamurthy, Fremont, California
Honey Poppy Seed Fruit Salad
Though fresh fruit steals the show in this morning medley, the subtle honey sauce makes it an especially sweet treat. Don't have those fruits on hand? Try blackberries, mangoes or peaches instead. —Dorothy Dinnean, Harrison, Arkansas
Chicken and Spinach Pasta Salad
My family loves pasta salads, but usually they have too much mayonnaise or oily dressing. Using hummus gives this dish a great taste and texture, while also increasing its nutritional profile. Adding chicken (store-bought rotisserie chicken works well), makes this pasta salad a complete meal. —Jenny Lynch, Rock Island, Illinois
Chicken, Nectarine and Avocado Salad
This salad is really summery and comes together very quickly. Using granola adds crunch and makes it different. I've tried using a various types of granola, and our favorites have been those that aren't overly sweet but have lots of nuts. —Elisabeth Larsen, Pleasant Grove, Utah
Two-Berry Fluff Salad
This fluffy salad is a welcome treat on warm Texas afternoons. Because there's a blueberry orchard near our home, we often pick up berries to use in this recipe and others. When blueberries and strawberries aren't in season, you can substitute frozen berries with equally good results. —Karen Wenzel, Conroe, Texas
Zucchini Panzanella Salad
I learned how to make panzanella from my friend's grandmother. Once I discovered how to make the perfect vinaigrette, it became a dish I crave during the summer. It's also a great way to use day-old bread and your garden's bounty of zucchini. —Felicity Wolf, Kansas City, Missouri
Honey Mustard Red Potato Salad
This summer cookout star is crunchy-delicious with a brilliant zesty dressing. —Brittany Allyn, Mesa, Arizona
Ruby Raspberry Slaw
Give ordinary coleslaw a "berry" tangy twist. It's sure to get raves. —Deborah Biggs, Omaha, Nebraska
Shrimp and Spinach Salad with Hot Bacon Dressing
When I'd meet former co-workers for lunch at our favorite restaurant, we'd always order this salad. I wanted to share it with my husband, so I made it my mission to re-create it. Mission accomplished! —Lisa Bynum, Brandon, Mississippi
Turkey and Pasta Ranch Salad
This easy pasta salad is loaded with fresh veggies, and the classic ranch dressing makes it appealing to kids. —Julie Peterson, Crofton, Maryland
Cran-Orange Couscous Salad
I often create salads for summer using a variety of healthy, filling grains. This version with tender couscous is amped up by the bright flavors of oranges, cranberries, basil and a touch of fennel. —Kristen Heigl, Staten Island, New York
Spicy Cajun Potato Salad
Here in Louisiana, we love dishes that have a little kick! This one does the trick. —Amanda West, Sibley, Louisiana
Berry Nectarine Salad
I've been making this recipe for years. The nectarines and berries look beautiful together, and the topping is the perfect accent. —Mindee Myers, Lincoln, Nebraska
Strawberry Feta Tossed Salad
A neighbor once served this wonderful salad at a summer barbecue. I've since experimented with many ingredient combinations, but this one draws the most compliments. —Lisa Lesinski-Topp Menomonee Falls, Wisconsin
Jalapeno Popper Corn Salad
I created this recipe for a wedding I was catering, and it's a good thing I made buckets of it, because I couldn't stop eating it! This chilled creamy salad combines all the best flavors of jalapeno poppers with the delicate sweetness of fresh corn. —Amanda Miller, Hutchinson, Kansas
Minted Fruit Salad
Filled with the season’s best and freshest fruit, this salad shouts summer. The hint of mint adds a refreshing note to the colorful compote.—Edie DeSpain, Logan, Utah
Sicilian Potato Salad
Fresh basil is the star of this mayo-free, Italian-inspired take on potato salad. —Sue Falk, Warren, Michigan
Bacon Pea Salad
My husband absolutely loves peas. My middle son isn't the biggest fan, but he loves bacon. So, I combined the two, and it was perfect! This pea salad is an awesome side dish, especially for barbecue. —Angela Lively, Conroe, Texas
Tropical Sweet Potato Salad
I had an abundance of sweet potatoes, so I put them to work and came up with this sweet and spicy salad. —Crystal Jo Bruns, Iliff, Colorado
Spinach Salad with Tortellini & Roasted Onions
Spinach and tortellini go so well together, and this salad makes an easy meal with leftover cooked chicken. What really makes it special are the roasted onions that add oomph to bottled salad dressing. —Robin Haas, Jamaica Plain, Massachusetts
Mint Watermelon Salad
I invented this refreshing fruit salad one sultry afternoon while my friends were gathered around my pool. It was quick and easy to prepare and disappeared from their plates even quicker. Even the kids loved it! —Antoinette DuBeck, Huntingdon Valley, Pennsylvania
Colorful Quinoa Salad
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 quinoa salad together as a side we could all share. We love it for leftovers, too. —Catherine Turnbull, Burlington, Ontario
Simple Waldorf Salad
This is my go-to salad when I need a quick little something for a meal. When I want a sweeter taste, I use whipped cream instead of yogurt. —Wendy Masters, East Garafraxa, Ontario
Grilled Chicken Salad with Blueberry Vinaigrette
We love adding grilled chicken to our salads in the summer, but the real star here is the vinaigrette made with blueberry preserves and maple syrup. It goes great with a fresh baguette and a frosty glass of minted lemonade. —Susan Gauthier, Falmouth, Maine
Antipasto Pasta Salad
I love trying new recipes, and this one for Italian pasta salad tops all other varieties I've tried. With beans, cheese, sausage and vegetables, it's a hearty complement to any meal. —Bernadette Nelson, Arcadia, California
Strawberry Kale Salad
This fresh, zingy salad is super easy and always a crowd-pleaser! The sliced strawberries and fresh mint give it an extra summery feel, and crumbled bacon and toasted almonds add the perfect amount of crunch. —Luanne Asta, East Hampton, New York
Melon-Berry Salad
The best way to cool down on a warm day is with a chilled fruit salad. Serve this one
for breakfast, brunch or dessert. Yogurt and coconut milk make the creamy dressing even more decadent. Wait until just before serving to garnish the salad. Otherwise the toasted coconut will get soggy. —Carrie Hirsch, Hilton Head Island, South Carolina
Southern Potato Salad
This potato salad recipe will be perfect for your supper. The sweet pickles add an extra sweetness to this special salad. —Gene Pitts, Wilsonville, Alabama
Campers' Coleslaw
Crispy and crunchy, this old family slaw recipe makes a refreshing side dish. —Kimberly Wallace, Dennison, Ohio
Watermelon Tomato Salad
Watermelon and tomatoes may seem an unlikely pair, but they team up to make a winning combination in this eye-catching salad. —Matthew Denton, Seattle, Washington
Berry Chicken Salad
Bright berries and creamy goat cheese make this one a winner! —Wendy Ball, Battle Creek, Michigan
Fast Macaroni Salad
Chopped veggies provide crunch, and cherry tomatoes add vibrant color to this refreshing and creamy pasta salad. —Frankiee Bush, Freedom, Indiana
Skinny Cobb Salad
This "skinny" version of Cobb salad has all the taste and creaminess with half the fat and calories. You can skip the coleslaw mix and do all lettuce, but I like the crunch you get with cabbage. —Taylor Kiser, Brandon, Florida
Avocado Fruit Salad with Tangerine Vinaigrette
On long summer days when we just want to relax, I make a cool salad with avocado, berries and mint. The tangerine dressing is refreshingly different. —Carole Resnick, Cleveland, Ohio
Green Bean and Potato Salad
For family reunions, my mom would make everybody's favorite green bean and potato salad. Now I can't stop making it. —Connie Dicavoli, Shawnee, Kansas
Avocado & Artichoke Pasta Salad
A squeeze of lime, a sprinkle of cilantro and a little avocado make this a creamy and zingy pasta salad. —Carrie Farias, Oak Ridge, New Jersey
Peach Mango Caprese Salad
Summer in the Midwest offers a bounty of fresh produce. I wanted to come up with something new from the harvest, and this bright, flavorful salad is the refreshing end result. —Richard A Robinson, Park Forest, Illinois
Creamy Fruit Salad
We first tried a cream cheese fruit salad like this at a local deli. Since I couldn't get that recipe, I started mixing up different dressings until I hit on this one. It can be a snack, side dish or dessert. —Connie Osterhout, Napoleon, Ohio
Cool & Crunchy Chicken Salad
When the weather sizzles, get your chill on with a cool chicken salad. Mine uses grapes, pecans and celery for that signature crunch. —Sarah Smiley, Bangor, Maine
Apricot Fluff
When we were young mothers, I asked my best friend if she had a recipe for an easy ambrosia salad that I could take to a cookout later that evening. She shared this recipe with me and now it's become a must-have for my family. It's sublime with peaches and peach gelatin, too. —Melissa Meinke, Fawn Grove, Pennsylvania
Garden Tomato Salad
For as long as I can remember, Mom made a salad of tomatoes and cucumbers. Now I make it whenever beautiful tomatoes are in reach. —Shannon Arthur, Upper Arlington, Ohio
Sparkling Fruit Salad
Pineapple chunks, mandarin oranges, strawberries and grapes are treated to a dressing of wine and sparkling club soda in this delightful salad. Serve in dessert dishes or set the whole bowl on the table for a fetching presentation. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Layered Cornbread Salad
When the garden comes in, we harvest the veggies and layer them with cornbread and sweet relish for this snappy salad. Everyone wants seconds. —Rebecca Clark, Warrior, Alabama
Grilled Firecracker Potato Salad
I can eat potato salad like crazy. A little spice is nice, so I use cayenne and paprika in this grilled salad that comes with its own fireworks. —Ashley Armstrong, Kingsland, Georgia
Salmon and Spud Salad
I headed straight for the kitchen when I decided to pick up a healthier lifestyle. This salmon with veggies proves that smart choices can be simple and satisfying. —Matthew Teixeira, Milton, Ontario
Island Mango Slaw
The cooling effect of mango and Greek yogurt meets jalapeno spice in this snappy take on a slaw. To ensure ripeness, you may want to buy your mango a day or two ahead. —Jenn Hall, Collingswood, New Jersey
Pesto Corn Salad with Shrimp
This recipe showcases the beautiful bounty of summer with its fresh corn, tomatoes and delicious basil. Prevent browning by placing plastic wrap directly on the salad or spritzing with lemon juice. —Deena Bowen, Chico, California
Sesame Chicken Slaw Salad
I tasted many types of Asian chicken salad in California. When I moved back to Georgia, I wanted more. Here’s a gingery-sweet recipe using wonton strips. —Michelle Mulrain, Evans, Georgia
Blueberry Cantaloupe Salad
The simple citrus and poppy seed dressing in this fruit medley really dresses up the refreshing mix of berries and melon. —R. Jean Rand, Edina, Minnesota
Bacon and Broccoli Salad
You'll want to serve this family-friendly broccoli salad with bacon year-round. The broccoli gets a big-time flavor boost from bacon, toasted pecans, dried berries and a mayo dressing. —Cindi Read, Hendersonville, Tennessee
Garden Pesto Pasta Salad
My family and I live on a homestead in the Missouri Ozarks and produce much of our own food. In the summer, when the garden is bursting with fresh vegetables and it’s too hot to cook, I like to use the seasonal veggies for pasta salads and other cool meals. —Sarah Mathews, Ava, Missouri
Tangy Poppy Seed Fruit Salad
For a fruit salad that’s delightful, we combine berries and citrus with a honey-lime dressing flecked with poppy seeds. —Carrie Howell, Lehi, Utah
Summer Splash Chicken Salad
When it’s too hot to eat inside, I head out to the patio. Shred some rotisserie chicken and toss with mango, watermelon and grapes for an ooh-ahh healthy chicken salad. —Barbara Spitzer, Lodi, California
Rosey Raspberry Salad
Whenever I make this pretty raspberry salad, people talk! It's a festive side dish that works well throughout the year. —Jane Vanderground, Macedonia, Ohio
Shrimp & Nectarine Salad
For a cool salad on a hot summer day, I combine shrimp, corn, tomatoes and nectarines with a drizzle of tarragon dressing. We love it chilled, but it's delectable served right away, too. —Mary Ann Lee, Clifton Park, New York
Refreshing Tropical Fruit Salad
Want a family-friendly side dish? This colorful medley is kid-pleasing and a great way to encourage healthy eating. —Sharon Ricci, Spooner, Wisconsin
Tropical Layered Chicken Salad
This fresh and delicious recipe is always a big hit with my family! —Frances Pietsch, Flower Mound, Texas
Sour Cream Cucumbers
It’s been a tradition at our house to serve this cucumber onion salad with the other Hungarian specialties my mom learned to make from the women at church. It’s especially good during the summer when the cucumbers are fresh-picked from the garden. Cucumber salad with sour cream is the perfect summer dish. —Pamela Eaton, Monclova, Ohio
Vibrant Black-Eyed Pea Salad
My black-eyed pea salad reminds me of a southern cooking class my husband and I took while visiting Savannah, Georgia. People go nuts for it. —Danielle Lee, Sewickley, Pennsylvania
Twisted Eggs Benedict Salad
Salad for breakfast? Absolutely. You can prep everything except the dressing and chill it overnight. In the morning, dress the salad and poach the eggs. —Noelle Myers, Grand Forks, North Dakota
Southwestern Pasta Salad
I created this southwestern pasta salad for a friend of mine who owns a catering business. I was told it was a hit at her events and it's now among the most-requested dishes. —Valonda Seward, Coarsegold, California
Salmon Caesar Salad
This main course was invented out of a need to serve my family a balanced meal when time was limited. Even my young son loves it! —Ann Bagdonas, Antioch, California
White Bean Arugula Salad
My red, white and green salad is inspired by the Italian flag. Top it with shaved Parmesan. —Malia Estes, Allston, Massachusetts
California Burger Bowls
Burgers are a weekly staple at our house year-round. Skip the fries, chips and bun—you won't need them with these loaded veggie & fruit burgers. To spice up the mayo, add 1/2 tsp. of chipotle powder. —Courtney Stultz, Weir, Kansas
Mama's Potato Salad
This old-fashioned potato salad recipe doesn't have many ingredients, so it isn't as colorful as many that you find nowadays. But Mama made it the way her mother did, and that's the way I still make it today. Try it and see if it isn't one of the best-tasting potato salads you have ever eaten! —Sandra Anderson, New York, New York
Pina Colada Fruit Salad
Taste the tropics on warm summer days with this refreshing fruit blend. For a little extra punch, you might add a splash of coconut rum. —Carol Farnsworth, Greenwood, Indiana
Ground Beef Taco Salad
Everyone at our house loves this taco salad. In spring we look for something light and refreshing on the menu after the heavier comfort food of winter. —Muriel Bertrand, Shoreview, Minnesota
Orange Chicken Spinach Salad
For a salad with refreshing color and crunch, we toss chicken and spinach with mandarin oranges and red onion, then splash everything with a tangy vinaigrette. —Jean Murawski, Grosse Pointe Park, Michigan
Turkey Almond Salad
Our congregation was holding a luncheon at which I was helping, and we were supposed to use turkey left over from the church's Thanksgiving supper. Everyone liked this so much that—at another church luncheon—we cooked a turkey for the specific purpose of making my salad. —Donna Rear, Olds, Alberta
Strawberry-Turkey Spinach Salad
This light, refreshing salad is a true showstopper, visually and nutritionally, with fresh strawberries and yellow pepper strips tossed with fresh baby spinach. Serve with warm whole wheat rolls or flax or bran muffins. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Fluffed Fruit Salad
I like this recipe since I can prepare it in advance. Even people who don't care for cranberries usually like this treat. —Christine Halandras, Meeker, Colorado
Mediterranean Cobb Salad
This salad combines some of our favorite ingredients in one dish...and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. —Elizabeth Kelley, Chicago, Illinois
Veggie Nicoise Salad
More and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish...and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. —Elizabeth Kelley, Chicago, Illinois
Spinach & Bacon Salad with Peaches
Peaches and bacon? Oh, yeah. It's easy to prep the parts separately, then toss it all together right before chow time. —Megan Riofski, Frankfort, Illinois
Sunflower Strawberry Salad
We have an annual Strawberry Festival in our town, so recipes with strawberries are popular here. This salad always receives a lot of compliments. —Betty Malone, Humboldt, Tennessee
Arugula & Brown Rice Salad
This arugula with brown rice dish is always on the menu in my house. —Mindy Oswalt, Winnetka, California
Coleslaw with Poppy Seed Dressing
This is the kind of salad you can keep in the fridge for a couple days and it just gets better. I just add the sunflower seeds before serving to keep the crunch. —Trisha Kruse, Eagle, Idaho
Pina Colada Molded Salad
My gelatin ring gets a tropical twist from coconut, pineapple and macadamia nuts. It's a wonderful anytime treat. Now that I'm retired from teaching, I have more time for kitchen experiments. —Carol Gillespie, Chambersburg, Pennsylvania
Sesame-Ginger Cucumber Salad
I love the marinated sides and salads that come with meals at Japanese restaurants and wanted to try some at home. After some research, I came up with this cool and crisp salad with a little Asian zing. We love it with meat hot off the grill! —Kimberly Ludvick, Newburgh, New York
Swiss Cobb Salad
Topped with ham, roast beef, bacon and other fixings, this hearty salad has an excellent blend of flavors. A from-scratch vinaigrette adds the refreshing final touch. —Taste of Home Test Kitchen
Creamy Grape Salad
Everyone raves when I bring this refreshing, creamy salad. For a special finishing touch, sprinkle it with brown sugar and pecans. —Marge Elling, Jenison, Michigan
Garden Chickpea Salad
Looking for a summer dish with a difference? Combine colorful crunchy veggies with soft feta cheese and good-for-you garbanzos. If you like, add sliced, cooked chicken or lamb. —Sally Sibthorpe, Shelby Township, Michigan
Khmer Pickled Vegetable Salad
I grew up as a missionary kid in Cambodia, and most of my favorite foods have a Southeast Asian background. Locals love eating this pickled salad for breakfast, but I like it as a side for lunch or dinner, especially with chicken satay. —Hannah Heavener, Belton, Texas
Strawberry-Blue Cheese Steak Salad
My family would eat it nonstop if we could. Can't seem to get enough of that tangy dressing! —Alma Winberry, Great Falls, Montana
Steak & New Potato Toss
I usually use leftover barbecued steak to make this fabulous main dish salad. It's pretty, too, with the red pepper, green broccoli and white potatoes. —Deyanne Davies, Rossland, British Columbia
Summer Macaroni Salad
When we grill, my mother asks me to make this summer pasta salad. To make it extra creamy, I like to keep a small amount of dressing separate and stir it in just before serving. —Carly Curtin, Ellicott City, Maryland
Citrus Fruit Salad
Fresh pineapple with yogurt and pecans is a merry update of the classic ambrosia salad. We stir it up for breakfast, a snack or as a bright side. —Heather Rivers, Boise, ID
Swift Strawberry Salad
A simple blend of syrup, orange juice and caramel topping forms the light dressing for the fresh berries and the crunchy cashews found in this sensational salad. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Summertime Slaw
As a change from mayonnaise-laden slaw, I created this refreshing alternative. It uses many of the garden vegetables I grow, so it's also economical. —Sharon Payne, Mayfield, Kentucky
Potato Salad with Kalamata-Hazelnut Vinaigrette
Potato salad tossed with vinaigrette has a lighter taste than traditional mayo versions. I add velvety avocado and hazelnuts for cool texture and crunch. —Laurie Bock, Lynden, Washington
Pistachio Mallow Salad
This fluffy pistachio salad is a real treat since it's creamy but not overly sweet. It's easy to mix up, and the flavor gets better the longer it stands. —Pattie Ann Forssberg, Logan, Kansas
Strawberry Salad with Poppy Seed Dressing
My family is always happy to see this fruit and veggie salad on the table. If strawberries aren’t available, substitute mandarin oranges and dried cranberries. —Irene Keller, Kalamazoo, Michigan
Cherry Tomato Salad
This recipe evolved from a need to use the bumper crops of delicious cherry tomatoes we grow. It's one of my favorite cherry tomato recipes, especially at cookouts. —Sally Sibley, St. Augustine, Florida
Strawberry-Quinoa Spinach Salad
We make quinoa with spinach and strawberries year-round, but it's most fun when we go to the farmers market to get the season’s first berries. —Sarah Johnson, Indianapolis, Indiana
Orzo Vegetable Salad
Tangy lemon dressing over cool orzo and vegetables is everything you want in a light side dish. —Terri Crandall, Gardnerville, Nevada
Banana Split Fluff
This pretty pink mixture, rich with yummy fruit and nuts, is sure to disappear in a hurry. It’s a sweet and speedy treat that can be served as a dessert or salad. —Anne Powers, Munford, Alabama
Cucumber Salad Boats
Scoop out the seeds and fill fresh cucumbers with your favorite salad for a crunchy and refreshing light lunch. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Asian Barbecue Chicken Slaw
When it’s springtime in the South, cabbage is plentiful and we use it. One of our favorite recipes is this combo of Asian slaw and barbecued chicken. Plus, it's easy to halve or double the servings as needed. —Paula Todora, Maple Valley, Washington
Berry-Beet Salad
Here's a delightfully different salad that balances the earthy flavor of beets with the natural sweetness of berries. If you prefer, substitute crumbled feta for the goat cheese. —Amy Lyons, Mounds View, Minnesota
Fresh Fruit Bowl
The glorious colors used here make this a great summer fruit bowl. Slightly sweet and chilled, it makes a nice accompaniment to a grilled entree. —Marlon Kirst, Troy, Michigan
Macaroni Coleslaw
My friend Peggy brought this coleslaw to one of our picnics, and everyone liked it so much, we all had to have the recipe. —Sandra Matteson, Westhope, North Dakota
Thai-Style Cobb Salad
This veggie salad is like a mix of Cobb salad and my favorite summer rolls. If you have leftover chicken, toss it in. —Elisabeth Larsen, Pleasant Grove, Utah
Tangy Potato Salad with Radishes
Summer's approach makes my family think of potato salad. This tangy side is also great in the winter when it's served hot with cubed ham. —Peggy Gwillim, Strasbourg, Saskatchewan
Chicken Poppy Seed Salad
Juicy berries, crisp sugar snap peas and crunchy pecans complement the lime-marinated chicken in this pretty salad. The homemade sweet-sour dressing is simply delicious. —Rebekah Radewahn, Wauwatosa, Wisconsin
Cashew-Chicken Rotini Salad
I’ve tried many chicken salad recipes over the years, but this is my very favorite. It’s fresh, fruity and refreshing, and the cashews add wonderful crunch. —Kara Cook, Elk Ridge, Utah
Honey-Lime Berry Salad
I picked up this dish a couple of years ago, and really like the mint and fruit combo. Cilantro is one of my summer favorites so sometimes I use it instead. Turns out, this recipe's really two in one! —Kayla Spence, Wilber, Nebraska
Bacon Avocado Salad
Everyone in my family loves this bacon avocado salad—even the younger kids! —Noreen McCormick Danek, Cromwell, Connecticut
Balsamic Chicken Pasta Salad
I love all the colors and flavors of this quick and easy dish. I serve it often in the summer! You can't beat the combination of Gorgonzola and bacon. —Terry McCarty, Oro Grande, California
Vanilla Yogurt Ambrosia
This simple fruit salad is so yummy. I have served it many times, and it's always one of the first dishes to go. Fat-free vanilla yogurt also works well as the dressing. —Sherry Hulsman of Louisville, Kentucky
Juicy Watermelon Salad
This fruit salad has such a surprising yet fabulous mix of flavors that friends often ask for the recipe. Combine seedless watermelon varieties in yellow, red and pink for a colorful twist. —Heidi Haight, Macomb, Michigan
Curried Chicken & Peach Salad
This is a very healthy and simple salad to make; even my non-cooking husband can whip it together in minutes. We’ve served this to friends over the years, and they always ask for the recipe. —Radelle Knappenberger, Oviedo, Florida
Red, White & Blue Potato Salad
Tossing the cooked potatoes with stock and wine right after you drain them infuses them with flavor. The liquid absorbs like magic. —George Levinthal, Goleta, California
Farmers Market Orzo Salad
Orzo is a tiny pasta shaped like rice. We use it as a base for veggies, lemony vinaigrette and cheeses such as mozzarella, feta or smoked Gouda. —Heather Dezzutto, Raleigh, North Carolina
Pineapple Coleslaw
When I was a child, my mother often served this salad with multicolored marshmallows sprinkled on top, much to my delight. The marshmallows added a touch of sweetness that really complemented this salad's tangy flavor. —Betty Follas, Morgan Hill, California
Nectarine Arugula Salad
Here's a summer salad that brightens any supper. The homemade dressing with a hint of berries is perfect with arugula, nectarines and blue cheese. —Christine Laba, Arlington, Virginia
Dill Garden Salad
I love to cut up whatever fresh vegetables I have on hand and toss them with this delicious dressing and fresh dill. This salad shows up on our table regularly during the summer. —Bethany Martin, Lewisburg, Pennsylvania
Overnight Layered Lettuce Salad
This classic is a family favorite from a church cookbook I've had for 40 years. The bacon adds a fabulous crunch. —Mary Brehm, Cape Coral, Florida
Steak and Fries Salad
This is a very popular dish at restaurants in central Pennsylvania. Prepared sweet-and-sour dressing is good on this salad, too. —Nancy Collins, Clearfield, Pennsylvania
Garden-Fresh Chef Salad
For a lot of the year, I can use my garden's produce when I make this cool salad. In spring, it's fresh greens and radishes, and in summer, we have tomatoes, cabbage and carrots. What a good feeling! —Evelyn Gubernath, Bucyrus, Ohio
Ginger-Cashew Chicken Salad
I revamped an Asian-style chicken salad recipe to create this gingery, crunchy salad. —Shelly Gramer, Long Beach, California
Grilled Southwestern Potato Salad
This salad is great with a grilled steak for a Tex-Mex meal, and most of it can even be prepared out in the backyard. Poblanos and cayenne make it pop. —Johnna Johnson, Scottsdale, Arizona
Pineapple Pretzel Fluff
Everyone goes crazy for the sweet and crunchy combination. Be sure to add the pretzel mixture right before serving to keep it crispy. —Beth Olby, Ashland, Wisconsin
Vermicelli Pasta Salad
I started making this salad because it's loaded with peppers, my husband's favorite. Don't be surprised when there are no leftovers. —Janie Colle, Hutchinson, Kansas
Minty Watermelon-Cucumber Salad
This refreshing, beautiful watermelon-cucumber salad captures the fantastic flavors of summer. —Roblynn Hunnisett, Guelph, Ontario
Mango and Jicama Salad
This pretty salad has become part of my regular summertime rotation because of its freshness and versatility—it's great with everything from grilled chicken to seafood! Try it with coconut-flavored vinegar for a fun tropical twist. —Carla Mendres, Winnipeg, Manitoba
Layered Veggie Tortellini Salad
Tortellini and a Parmesan dressing give this layered salad an unexpected twist. —Dennis Vitale, New Preston, Connecticut
Bow Tie & Spinach Salad
With pasta salad, it’s easy to change up ingredients. We like to add grilled chicken and pine nuts, and sometimes we substitute black beans for the garbanzo beans. —Julie Kirkpatrick, Billings, Montana
Shrimp Avocado Salad
This salad can be served as a cool and satisfying dinner or lunch. The delicious taste and smooth texture of avocados mixed with the crisp shrimp salad is heavenly. —Teri Rasey, Cadillac, Michigan
Creamy Pineapple Fluff Salad
The whole family will gravitate to this traditional “fluff” salad, chock-full of pineapple, marshmallows and cherry bits. —Janice Hensley, Owingsville, Kentucky
Veggie Steak Salad
This salad just explodes with flavors. It's easy and quick to prepare, tastes delicious, and is a healthy dinner all on one plate. —Tiffany Martinez, Aliso Viejo, California
Heirloom Tomato & Zucchini Salad
Tomato wedges give this salad a juicy bite. It's a great use of fresh herbs and veggies from your own garden or the farmers market. —Matthew Hass, Franklin, Wisconsin
Layered Garden Bean Salad
To meal prep, cover and refrigerate the salad a few hours before serving. Turn it into a light lunch by adding sliced rotisserie chicken, salmon or tuna. —Melissa Wharton, Cincinnati, Ohio
Orzo with Feta and Arugula
In my family, we love salads because they’re an interesting way to blend many different flavors. This orzo salad is one of our favorites—it tastes delicious
served either warm or cool. —Laura Adamsky, Decatur, Alabama
Slow-Cooker Chicken Taco Salad
We use this super duper chicken across several meals, including it in tacos, sandwiches, omelets and enchiladas. My little guys love helping measure seasonings. —Karie Houghton, Lynnwood, Washington
Whole Wheat Orzo Salad
In less than 30 minutes, I can put together this hearty salad of pasta, white beans and veggies. —Mya Zeronis, Pittsburgh, Pennsylvania
Sweet & Sour Squash Salad
This salad goes over really well with all ages, and it's a good way to get kids to eat summer squash. —Opal Shipman Levelland, Texas
White Balsamic Blueberry, Corn and Feta Salad
I'm not typically a huge fan of summer corn, but when it comes to this sweet, salty, refreshing salad, I can't put my fork down. —Colleen Delawder, Herndon, Virginia
Minty Pineapple Fruit Salad
Fresh mint adds bright flavor to this easy, quick and low-fat pineapple salad. Give it a berry twist by using blueberries and raspberries in place of the grapes, but don't forget the secret dressing ingredient—lemonade! —Janie Colle, Hutchinson, Kansas
Bacon Chicken Chopped Salad
Here's one of many reasons we love tomato season. Chopped salads are so simple and such a fantastic way to eat fresh. —Donna Marie Ryan, Topsfield, Massachusetts