A fabulous blend of cranberries, nuts, and fruit! Cranberry or Cherry jello may be used instead of raspberry.
Five cans of beans are mixed with bell pepper, onion, and celery and tossed in a simple dressing for a delicious marinated bean salad.
Taste the earthy flavors of the Mediterranean in every bite of this colorful summer salad. Tangy feta cheese, fresh mushrooms, tomatoes, onions, bell peppers and olives are tossed with spicy pepperoni and macaroni in an herb-infused vinaigrette.
This colorful and citrus-y fruit salad has a hint of shredded coconut and walnuts for a refreshing tropical salad.
The combination of a sweet, fruity gelatin layer and a pecan-crusted cheesecake-like layer makes for an unforgettable molded salad. You can use black cherry gelatin rather than blackberry, if you wish.
Crisp fresh spinach is tossed with melt-in-your-mouth crumbled bacon, diced hard-boiled eggs and crunchy water chestnuts and drizzled with a sweet and tangy homemade dressing.
First the fresh berries are tossed in brown sugar and then they ‘re sprinkled with balsamic vinegar and black pepper. Trust us, you will absolutely love it. An amazing taste treat for four.
A tasty lime dressing, with cayenne and garlic added for kick, make this salad a bit different from the one above. Avocado too. And this salad doesn’t need to sit in the frig, it can be served to four hungry people immediately.
This is a great, easy summer salad with a lot of options as to mixing and matching. When the Gorgonzola cheese and balsamic vinaigrette combine it gets all tart and creamy!
Most potato salads look and taste better when made with low-starch red boiling potatoes. For Classic American-Style Potato Salad, you can use any size of this variety, but the small new potatoes cook 10 to 15 minutes faster than the larger ones. Choose potatoes that are all roughly the same size, if possible, so they cook in the same time.