For brunch, lunch or dinner on her special day, make Mom a bright and flavorful Mother’s Day salad. Don’t forget to make a card too!
1/45
That Good Salad
From the Recipe Creator:
When a friend shared this salad recipe, it had a fancy French name. Our children can never remember it, so they say, “Mom, please make that good salad.” Now our friends and neighbors request it for potluck dinners. It really is one of the best salad recipes. —Betty Lamb, Orem, Utah
Nutrition Facts:
1 cup: 193 calories, 17g fat (4g saturated fat), 13mg cholesterol, 257mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 6g protein.
2/45
Strawberry Spinach Salad
From the Recipe Creator:
Spinach salad looks best-dressed when it's dotted with luscious red strawberries and toasted pecans. Finish it with a sweet poppy seed dressing. —Erin Loughmiller, Ridgecrest, California
Nutrition Facts:
1 cup: 141 calories, 11g fat (1g saturated fat), 0 cholesterol, 23mg sodium, 11g carbohydrate (8g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1/2 starch.
3/45
Pea Salad with Bacon
From the Recipe Creator:
My husband absolutely loves peas. My middle son isn't the biggest fan, but he loves bacon. So I decided to combine the two, and it was perfect! This salad is an awesome side dish, especially for barbecues. —Angela Lively, Conroe, Texas
Nutrition Facts:
3/4 cup: 218 calories, 14g fat (4g saturated fat), 17mg cholesterol, 547mg sodium, 14g carbohydrate (6g sugars, 4g fiber), 9g protein.
4/45
Flamboyant Flamenco Summer Salad
From the Recipe Creator:
I came up with this salad simply by choosing the best-looking vegetables at a local farmers market—the colors are so beautiful! Turn it into a full vegetarian meal by adding roasted garbanzo beans or cooked white beans as protein. —Crystal Schlueter, Northglenn, Colorado
Nutrition Facts:
1 cup: 103 calories, 6g fat (1g saturated fat), 4mg cholesterol, 203mg sodium, 12g carbohydrate (8g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 fruit.
5/45
Summer Corn Salad
From the Recipe Creator:
This beautiful salad truly captures the summer season. It's chock-full of fresh veggies and basil, and feta cheese gives it a rich, tangy flavor the whole family will love. —Priscilla Yee, Concord, California
Nutrition Facts:
3/4 cup: 136 calories, 8g fat (2g saturated fat), 4mg cholesterol, 231mg sodium, 16g carbohydrate (4g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.
6/45
Marinated Tomatoes
From the Recipe Creator:
My niece introduced me to this colorful recipe some time ago. I now make it when I have buffets or large gatherings because it can be prepared hours ahead. This is a great way to use a bumper crop of tomatoes. —Myrtle Matthews, Marietta, Georgia
Nutrition Facts:
about 2 pieces: 93 calories, 9g fat (1g saturated fat), 0 cholesterol, 4mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 2 fat, 1 vegetable.
7/45
Zucchini Panzanella Salad
From the Recipe Creator:
I learned how to make panzanella from my friend's grandmother. Once I discovered how to make the perfect vinaigrette, this dish became a meal 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
Nutrition Facts:
1 cup: 152 calories, 8g fat (3g saturated fat), 13mg cholesterol, 301mg sodium, 16g carbohydrate (4g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.
8/45
Nectarine Chicken Salad
From the Recipe Creator:
When guests are coming for lunch or dinner in the warm summer months, I like to serve this attractive, colorful salad. The dressing is refreshingly tart. A neighbor shared the recipe years ago and I've passed it on many times. —Cathy Ross, Van Nuys, California
Nutrition Facts:
1-1/2 cups: 266 calories, 7g fat (1g saturated fat), 63mg cholesterol, 76mg sodium, 27g carbohydrate (21g sugars, 5g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.
9/45
Bacon Macaroni Salad
From the Recipe Creator:
This pleasing pasta salad is like eating a BLT in a bowl. Filled with crispy bacon, chopped tomato, celery and green onion, the sensational salad is coated with a tangy mayonnaise and vinegar dressing. It’s a real crowd-pleaser! —Norene Wright, Manilla, Indiana
Nutrition Facts:
3/4 cup: 402 calories, 33g fat (6g saturated fat), 23mg cholesterol, 622mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 10g protein.
10/45
Refreshing Tropical Fruit Salad
From the Recipe Creator:
Want a family-friendly side dish? This colorful medley is kid-pleasing and a great way to encourage healthy eating. —Sharon Ricci, Spooner, Wisconsin
Nutrition Facts:
1 cup: 120 calories, 1g fat (0 saturated fat), 0 cholesterol, 3mg sodium, 31g carbohydrate (22g sugars, 4g fiber), 1g protein. Diabetic Exchanges: 2 fruit.
11/45
Grilled Peach, Rice & Arugula Salad
From the Recipe Creator:
This hearty salad was created when I needed to clear out some leftovers from the fridge—and it became an instant hit! The grilled peaches are the ultimate "tastes like summer" salad booster. —Lauren Wyler, Dripping Springs, Texas
Nutrition Facts:
1 serving: 218 calories, 11g fat (3g saturated fat), 20mg cholesterol, 530mg sodium, 23g carbohydrate (9g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 vegetable.
12/45
Fruit Salad with Apricot Dressing
From the Recipe Creator:
When I serve this lovely refreshing salad for picnics and holidays, the bowl empties fast. —Carol Lambert, El Dorado, Arkansas
Nutrition Facts:
1 cup: 125 calories, 1g fat (0 saturated fat), 0 cholesterol, 2mg sodium, 32g carbohydrate (27g sugars, 3g fiber), 1g protein.
13/45
Strawberry-Blue Cheese Steak Salad
From the Recipe Creator:
At lunch one day, a friend told me about a steak salad she'd had at a party. It sounded so fantastic that I had to try it for myself. My family would eat it nonstop if we could. We can't seem to get enough of that tangy dressing! —Alma Winberry, Great Falls, Montana
Nutrition Facts:
1 serving: 289 calories, 15g fat (4g saturated fat), 52mg cholesterol, 452mg sodium, 12g carbohydrate (5g sugars, 4g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 2 fat, 1/2 fruit.
14/45
Cashew-Chicken Rotini Salad
From the Recipe Creator:
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. Every time I serve it at a potluck or picnic, I get rave reviews—and I always come home with an empty bowl! —Kara Cook, Elk Ridge, Utah
Nutrition Facts:
1-1/3 cups: 661 calories, 37g fat (6g saturated fat), 44mg cholesterol, 451mg sodium, 59g carbohydrate (24g sugars, 4g fiber), 23g protein.
15/45
Cherry Tomato Salad
From the Recipe Creator:
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
Nutrition Facts:
3/4 cup: 103 calories, 10g fat (1g saturated fat), 0 cholesterol, 203mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 2 fat, 1 vegetable.
16/45
Cranberry Waldorf Salad
From the Recipe Creator:
Cranberries grow in the coastal area about 50 miles from our home. When they become available, I always make this creamy salad. —Faye Huff, Longview, Washington
Nutrition Facts:
3/4 cup: 226 calories, 11g fat (5g saturated fat), 27mg cholesterol, 15mg sodium, 34g carbohydrate (28g sugars, 2g fiber), 2g protein.
17/45
Cornbread Salad
From the Recipe Creator:
To feed a crowd, especially when I want to make a good impression, I make this eye-popping cornbread salad. It’s beautiful in a trifle bowl. I love it in summer, when we can make it with our own garden produce. —Debbie Johnson, Centertown, Missouri
Nutrition Facts:
3/4 cup: 367 calories, 23g fat (7g saturated fat), 46mg cholesterol, 607mg sodium, 29g carbohydrate (7g sugars, 4g fiber), 11g protein.
18/45
Sweet Macaroni Salad
From the Recipe Creator:
A sweet out-of-the-ordinary dressing makes this macaroni salad special. My aunt gave me the recipe and it has become one of my favorites. I occasionally leave out the green pepper if I know that people don't like it, and it still tastes great. —Idalee Scholz, Cocoa Beach, Florida
Nutrition Facts:
2/3 cup: 400 calories, 23g fat (5g saturated fat), 10mg cholesterol, 332mg sodium, 43g carbohydrate (22g sugars, 2g fiber), 6g protein.
19/45
Watermelon Mint Salad
From the Recipe Creator:
I invented this refreshing fruit salad one sultry afternoon while my friends were gathered around my pool. It was quick to prepare and disappeared from their plates even quicker. The kids loved it too! —Antoinette DuBeck, Huntingdon Valley, Pennsylvania
Nutrition Facts:
3/4 cup: 56 calories, 2g fat (0 saturated fat), 0 cholesterol, 2mg sodium, 9g carbohydrate (9g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 fruit.
20/45
Chicken & Brussels Sprouts Salad
From the Recipe Creator:
My mom made the best salads, and that's where my love for them started. I’ve turned her side salads into awesome meals with protein, veggies, nuts and cranberries. —Lindsay Tanner, Cathedral City, California
Nutrition Facts:
1-1/3 cups: 500 calories, 25g fat (4g saturated fat), 73mg cholesterol, 657mg sodium, 39g carbohydrate (24g sugars, 7g fiber), 30g protein.
21/45
Brunch Fruit Salad
From the Recipe Creator:
This appealing fruit salad is a lovely addition to breakfast, lunch or even supper. Light and refreshing, it's perfect alongside egg bakes, sausages and other hearty staples you find on breakfast buffets. —Millie Vickery, Lena, Illinois
Nutrition Facts:
3/4 cup: 161 calories, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 42g carbohydrate (35g sugars, 2g fiber), 1g protein.
22/45
Snickers Salad
From the Recipe Creator:
This creamy, sweet salad with crisp apple crunch is a real people-pleaser. It makes a lot, which is good because it will go fast! —Cyndi Fynaardt, Oskaloosa, Iowa
Nutrition Facts:
3/4 cup: 218 calories, 9g fat (6g saturated fat), 6mg cholesterol, 174mg sodium, 31g carbohydrate (24g sugars, 2g fiber), 3g protein.
23/45
Pina Colada Fruit Salad
From the Recipe Creator:
Give friends a taste of 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
Nutrition Facts:
3/4 cup: 225 calories, 2g fat (1g saturated fat), 0 cholesterol, 17mg sodium, 53g carbohydrate (49g sugars, 2g fiber), 1g protein.
24/45
Cilantro Lime Slaw
From the Recipe Creator:
Here’s a refreshing take on slaw with a honey-lime vinaigrette rather than the traditional mayo. It’s a great take-along for all those summer picnics. —Emily Tyra, Milwaukee, Wisconsin
Nutrition Facts:
1/2 cup: 86 calories, 5g fat (0 saturated fat), 0 cholesterol, 170mg sodium, 10g carbohydrate (7g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
25/45
Green Bean Potato Salad
From the Recipe Creator:
For family reunions, my mom would make everybody's favorite green bean and potato salad. Now I'm the one who brings it. —Connie Dicavoli, Shawnee, Kansas
Nutrition Facts:
3/4 cup: 183 calories, 11g fat (1g saturated fat), 0 cholesterol, 245mg sodium, 19g carbohydrate (2g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2-1/2 fat, 1 starch.
26/45
Pickled Beet Salad
From the Recipe Creator:
I was looking for a recipe for pickled beets and saw one with lemon instead of vinegar. I immediately thought of making a tabbouleh-inspired salad with beets instead of tomatoes. —Ann Sheehy, Lawrence, Massachusetts
Nutrition Facts:
2/3 cup: 116 calories, 7g fat (1g saturated fat), 0 cholesterol, 173mg sodium, 13g carbohydrate (8g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.
27/45
Peach Caprese Salad
From the Recipe Creator:
When you have beautiful, juicy summer produce, you want to let it shine. This refreshing peach Caprese salad is made with sweet peaches, juicy ripe tomatoes, earthy basil and buttery mozzarella with just a drizzle of olive oil and a sprinkle of flaky salt for the ultimate seasonal side. —Julie Andrews, Rockford, Michigan
Nutrition Facts:
1 serving: 286 calories, 21g fat (11g saturated fat), 59mg cholesterol, 190mg sodium, 9g carbohydrate (8g sugars, 1g fiber), 14g protein.
28/45
Grilled Chicken Caesar Salad
From the Recipe Creator:
Whenever we're invited to potlucks, I'm always asked to bring a salad because people know it's one of my specialties. This dish is especially good on summer days when it's too hot to cook on the stove. —Deb Weisberger, Mullett Lake, Michigan
Nutrition Facts:
1-1/2 cups: 376 calories, 25g fat (4g saturated fat), 74mg cholesterol, 688mg sodium, 12g carbohydrate (3g sugars, 3g fiber), 26g protein.
29/45
Shrimp Salad
From the Recipe Creator:
This light, colorful shrimp salad combines the refreshing flavors of lemon juice, fresh dill, celery and red onion with tender shrimp and creamy mayo. Pair it with a side of bread, or bulk up the salad by adding tomatoes, avocados and cucumbers to the mix! —Taste of Home Test Kitchen
Nutrition Facts:
1 cup: 423 calories, 32g fat (5g saturated fat), 222mg cholesterol, 572mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 28g protein.
30/45
Bacon Salad
From the Recipe Creator:
Everyone in my family loves this bacon and avocado salad—even the younger kids! I serve it at pretty much every get-together I've hosted, and at this point, the recipe's been shared too many times to count. —Noreen McCormick Danek, Cromwell, Connecticut
Nutrition Facts:
1-1/3 cups: 339 calories, 31g fat (7g saturated fat), 22mg cholesterol, 626mg sodium, 10g carbohydrate (4g sugars, 5g fiber), 9g protein.
31/45
Black Eyed Pea Salad
From the Recipe Creator:
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 the dish at picnics and potlucks. —Danielle Lee, Charleston, South Carolina
Nutrition Facts:
3/4 cup: 130 calories, 6g fat (1g saturated fat), 0 cholesterol, 319mg sodium, 15g carbohydrate (3g sugars, 3g fiber), 5g protein. Diabetic exchanges: 1 starch, 1 fat.
32/45
Nicoise Salad
From the Recipe Creator:
This garden-fresh salad is a feast for the eyes as well as the palate. Add some crusty bread and you have a mouthwatering meal. —Marla Fogderud, Mason, Michigan
Nutrition Facts:
1 salad: 613 calories, 49g fat (8g saturated fat), 242mg cholesterol, 886mg sodium, 18g carbohydrate (3g sugars, 3g fiber), 26g protein.
33/45
Pesto Tortellini Salad
From the Recipe Creator:
Cherry tomatoes, olives and artichoke hearts bring a Mediterranean flavor to this tortellini. It's paired with earthy pesto sauce and mozzarella pearls for a delicious bite. —Taste of Home Test Kitchen
Nutrition Facts:
3/4 cup: 446 calories, 25g fat (10g saturated fat), 60mg cholesterol, 788mg sodium, 36g carbohydrate (3g sugars, 4g fiber), 16g protein.
34/45
Quinoa Tabbouleh
From the Recipe Creator:
Tabouli is a super fresh, mostly parsley salad with finely cracked wheat, juicy tomatoes, onion, fresh lemon juice, good quality extra virgin olive oil and a hint of fragrant mint. I added a little gluten-free twist to this recipe by replacing the cracked wheat with quinoa and then added some cucumbers for a nice crunch. For a delicious and colorful appetizer, serve in butter lettuce cups or endive leaves. —Nikki Haddad, Germantown, Maryland
Nutrition Facts:
3/4 cup: 160 calories, 8g fat (1g saturated fat), 0 cholesterol, 258mg sodium, 18g carbohydrate (2g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.
35/45
Salmon Caesar Salad
From the Recipe Creator:
The salmon in this easy salmon Caesar salad is lightly seasoned with salt and pepper. This makes the crunchy garlic-salt croutons stand out even more. —Taste of Home Test Kitchen
Nutrition Facts:
1-1/2 cups salad with 1 salmon fillet: 616 calories, 49g fat (9g saturated fat), 110mg cholesterol, 1361mg sodium, 9g carbohydrate (2g sugars, 2g fiber), 33g protein.
36/45
Shrimp Avocado Salad
From the Recipe Creator:
The delicious taste and smooth texture of the avocados along with the crisp shrimp salad create a heavenly combination. Serve it as a cool and satisfying lunch or a light, quick and easy dinner. —Teri Rasey, Cadillac, Michigan
Nutrition Facts:
3/4 cup avocado mixture: 252 calories, 16g fat (2g saturated fat), 115mg cholesterol, 523mg sodium, 11g carbohydrate (3g sugars, 5g fiber), 17g protein. Diabetic Exchanges: 3 fat, 2 lean meat, 1/2 starch.
37/45
French Potato Salad
From the Recipe Creator:
French potato salad is vinegar-based instead of creamy. It is made with Dijon mustard, olive oil, scallions or shallots, and fresh herbs. —Taste of Home Test Kitchen
Nutrition Facts:
1 cup: 201 calories, 9g fat (1g saturated fat), 0 cholesterol, 239mg sodium, 29g carbohydrate (1g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 starch, 2 fat.
38/45
Peach Burrata Salad
From the Recipe Creator:
The star of this salad is the creamy burrata cheese. It sits on a bed of arugula with grilled peaches, rustic croutons, pistachios, basil and homemade raspberry vinaigrette. Peaches have that perfect sweet-tart taste that cuts the richness of the cheese. No grill? Drizzle olive oil in a large skillet over medium-high heat and cook the peaches three to four minutes per side until just golden. —Grace Vallo, Salem, New Hampshire
Nutrition Facts:
1 cup: 401 calories, 28g fat (8g saturated fat), 27mg cholesterol, 322mg sodium, 27g carbohydrate (12g sugars, 4g fiber), 12g protein.
39/45
3-Bean Salad
From the Recipe Creator:
We make this three-bean salad all summer long! It's a delicious summer side dish for a small gathering. —Barbara Wiggins, Lexington, North Carolina
Nutrition Facts:
1 cup: 162 calories, 5g fat (0 saturated fat), 0 cholesterol, 530mg sodium, 25g carbohydrate (11g sugars, 5g fiber), 6g protein.
40/45
Mediterranean Salad
From the Recipe Creator:
Got a crowd coming over for a backyard barbecue? This crisp, big-batch Mediterranean salad recipe makes a great accompaniment to any main dish you fix on the grill. —Pat Stevens, Granbury, Texas
Nutrition Facts:
3/4 cup: 69 calories, 6g fat (1g saturated fat), 2mg cholesterol, 117mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
41/45
Roasted Pepper Salad
From the Recipe Creator:
I created this colorful salad for a 4-H project and took it all the way to the state competition, where it won first place! I’d love to have my own Italian restaurant someday. —Seth Murdoch, Red Rock, Texas
Nutrition Facts:
1 serving: 346 calories, 27g fat (9g saturated fat), 36mg cholesterol, 196mg sodium, 18g carbohydrate (10g sugars, 4g fiber), 11g protein.
42/45
Shrimp Caesar Salad
From the Recipe Creator:
My friend Jane and I have a favorite lunch spot that serves a fantastic salad on Wednesdays. I made my own version at home so I can share it with my family and eat it whenever I want. Save a lot of prep time and buy peeled, deveined shrimp and prewashed lettuce. —Marla Clark, Albuquerque, New Mexico
Nutrition Facts:
1 serving: 405 calories, 31g fat (5g saturated fat), 153mg cholesterol, 680mg sodium, 8g carbohydrate (2g sugars, 2g fiber), 23g protein.
43/45
Salad with Avocado
From the Recipe Creator:
Tangy lime dressing is the perfect topper for this avocado salad. Toasted walnuts make for crunchy goodness, but try it with any kind of nut you like. —Ilia Kaku, North Richland Hills, Texas
Nutrition Facts:
1 cup: 130 calories, 12g fat (2g saturated fat), 1mg cholesterol, 57mg sodium, 7g carbohydrate (2g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 fat, 1 vegetable.
44/45
Blueberry Salad
From the Recipe Creator:
Blueberries are a fun surprise in this salad. I received the recipe from a co-worker's wife, and it's become one of my favorites. —Heidi Gilleland, Lees Summit, Missouri
Nutrition Facts:
1 serving: 254 calories, 24g fat (5g saturated fat), 13mg cholesterol, 407mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 6g protein.
45/45
Tomato Cucumber Mozzarella Salad
From the Recipe Creator:
I used fresh mozzarella for the first time last year and loved it, so I wanted to incorporate it into as many dishes as possible and came up with this tomato cucumber basil salad. It has quickly become a mainstay at my house. —Jennifer Klann, Corbett, Oregon
Nutrition Facts:
3/4 cup: 160 calories, 14g fat (3g saturated fat), 11mg cholesterol, 265mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 3 fat, 1 vegetable.
Mother’s Day Salad FAQs
How can you add more protein to these salads?
Cheese, beans, eggs and meat are great sources of protein for salads. Cheese is an easy ingredient to add to salads. I recommend soft cheeses like mozzarella, burrata or Brie, depending on the other ingredients. Grated or shaved hard cheeses, like Parmesan, pecorino, Gruyere or Gouda, work too.
Beans are a quick protein add as well. Chickpeas and green beans are mild and pair with almost anything, and navy beans and black beans work in certain salads. As far as meat, chicken pairs with most salads, especially salads with fruit. For saltier salads, try salmon, shrimp or steak.
Can you make Mother’s Day salad recipes ahead of time?
Some Mother’s Day salad recipes can be made ahead of time. If the salad does not contain leafy greens or other delicate produce, assemble the salad up to one day in advance. Otherwise, salads with leafy greens should be assembled just before serving or the greens may become soggy. However, you can prepare the components in advance, like making the salad dressing, cooking the meat, shredding the cheese, toasting the nuts and cleaning the produce.
How do you serve a Mother’s Day salad?
Serve a Mother’s Day salad with other Mother’s Day recipes. Fruit salads and sweet salads are perfect with a Mother’s Day brunch spread of pancakes, breakfast casseroles, mimosas, cinnamon rolls and quiche. Savory salads are best before, or as a side to, Mother’s Day lunch or dinner. Of course, make sure Mom’s favorite drink is on the table, and round out the meal with Mother’s Day desserts.
Lucy Wang
Lucy is a first-generation Asian American mom and influencer who loves creating fun, approachable recipes.
