Country Woman's Test Kitchen developed this pretty, refreshing salad, which pairs well with roasted meats and poultry. The avocado, red onion and garlic-mustard dressing complement the tart fruit beautifully.
I saw a cranberry chutney recipe that used sugar, oil and other flavors I didn't care for, so I made this combination with sugar substitute and eliminated the oil. Now it's a family favorite. —Gloria Wiech, Frontenac, Minnesota
I "invented" this salad as I went along...it's a combination of various pasta salad recipes I'd seen. It can be served as a side dish, of course. In summer, however, my husband doesn't care for hot meals, so I make it as a main dish.
We're recent city transplants with two young children, ages 6 and 3.
This is a simple yet elegant dish that always pleases my guests. Not only is it tasty, but it is healthy, too. The more varied the colors of the tomatoes you choose, the prettier the salad will be. —Jess Apfe, Berkeley, California
As a switch from commercial dressing, I whisk together my own sweet and tangy honey-mustard concoction to complement the salad greens. I refrigerate any leftover dressing to use later in the week.—Carly Carter, Nashville, Tennessee
When I want to bust out of my salad rut, I roast a medley of veggies and mix them with fluffy quinoa, a super-nutritious grain. Make a double batch to have an encore salad waiting in the fridge.—Julie Piasecki, Franklin, Massachusetts
Dolores Brignac's family was skeptical the first time she served this unusual salad-but one taste convinced them it was a winner. "Now when I bring it out, everyone digs in and cleans their plates," she pens from Braithwaite, Louisiana.