Dried cranberries add color and cashews bring fun crunch to this pretty salad. “It’s great for a covered-dish dinner, but can also be served at luncheons with the girls,” writes Darlene Hoffman of Augusta, Georgia. “I like to serve it with crusty rolls.”
Parmesan cheese and dill make this the most incredible chicken salad I’ve ever tasted. For the no-cook version, use canned chicken. These sandwiches are a simple entree to serve at parties, showers or picnics.—Jaclyn Bell, Logan, Utah
My son loves anything with coconut milk, so I always keep some on hand for weeknight meals like this one. For a milder version, I like to use red or yellow curry paste instead of green. —Marie Parker, Milwaukee, Wisconsin
Begin a tax-crunched evening with CPA Snack, featuring a yummy mixture of seasoned nuts. The name has a double meaning, since it stands certified public accountant as well as the main ingredients (cashews, pecans and almonds)!—Betty Jean Jordan, Monticello, Georgia
I always wanted to make Baklava, but it seemed like so much work. The son of my neighbor's friend showed us both how to make it...it's really quite easy and so delicious. I like to mix up the nuts in the filling and use walnut, cashews or pecans.—Lorraine Caland, Thunder Bay, Ontario
Along with crunchy cashews and strips of Swiss cheese, a sweet-and-tangy poppy seed dressing makes this tossed salad something special. There are seldom any leftovers when I serve it!
-DiAnne Mallehan, Grand Rapids, Michigan
"This satisfying salad is crunchy, nutty and sweet all at the same time," relates Barb Mickelson of Glenwood, Iowa. "To speed up preparation, I use chow mein noodles instead of fried wonton wrappers called for in the original recipe," Barb notes.