I lightened up a tangy salad dressing by replacing some of the oil with lemon juice. The revamped dressing lends a refreshing twist to mixed greens, tomatoes, pepper rings and cucumbers slices.—Martha Pollock, Oregonia, Ohio
In the summer, when my garden vegetables are in abundance, I serve this salad. We eat this pretty blend often. It's handy to make with convenient bottled Italian dressing. But don't put the dressing on too early or the vegetables will get too soggy.—Glenda Parsonage, Maple Creek, Saskatchewan
"THE SECRET of any salad is the dressing, and in this dressing the ingredient that makes the difference is red wine vinegar. Mixed with olive oil and Italian seasonings, this dressing enhances any kind of greens with a special flavor."
For easy entertaining, cover and refrigerate the salad a few hours before guests arrive so you don't have to bother with last-minute assembly. Turn it into a light lunch by adding sliced rotisserie chicken, salmon or tuna. —Melissa Wharton, Cincinnati, Ohio
A fresh garden salad with homemade Italian-style dressing is the perfect accompaniment to my special lasagna. Nicely seasoned with garlic, herbs and a hint of lemon, the dressing is our family's favorite. As soon as the jar is empty, I make more.
-Evelyn Gebhardt, Kasilof, Alaska
As soon as the first head of cabbage was barely big enough to harvest, Mom made this refreshing slaw. We kids shredded the cabbage while Mom whipped up the delicious, sweet cream dressing. —Ginny Werkmeister, Tilden NE
Simple as it is, this tomato recipe is one my favorite dishes, and my family loves it. I made three batches the first time, and a few stray olive slices were the only thing left on the platter. —Heather Ahrens, Columbus, Ohio