Recipes from our readers


Requiring minimal effort and featuring maximum flavor, simple summer salads help cooks to keep their cool!

Fruity Chicken Pasta Salad


  • 4 cups cooked pasta, any shape
  • 2 cups chicken, cooked, diced
  • 5 stalks celery, diced
  • 2 large apples, cored, chopped
  • 1 cup seedless grapes, halved
  • 1 (20-ounce) can pineapple tidbits, drained
  • 1 (11-ounce) can mandarin oranges, drained


  • 3/4 cup mayonnaise
  • 2 tablespoons milk
  • 1 tablespoon sugar
  • 1/2 teaspoon salt, more to taste
  • 1 pinch black pepper
  • 1 pinch nutmeg

Make sure pasta and chicken are cool before combining with celery, apples, grapes, pineapple and oranges in a large bowl. In a separate small bowl, combine mayonnaise, milk, sugar, salt, pepper and nutmeg to make dressing. Add dressing to chicken mixture, and toss until combined. Refrigerate until ready to serve.

I made this salad when cousins I hadn’t seen in 20 years came to visit. I really wanted the lunch to be special. They said it was fabulous!

Donna Ohman, Mountain Home

Happy Day Salad


1/4 cup onion, minced

1 head broccoli, chopped into small pieces

1 head cauliflower, chopped into small pieces


1 cup mayonnaise

1 cup sour cream

1/2 cup sugar

1/2 teaspoon salt

1/2 teaspoon onion powder

1/2 pound bacon, cooked crisp, crumbled

1 cup cheese, shredded

Add onion, broccoli and cauliflower to a large bowl; set aside. In a separate bowl, combine mayonnaise, sour cream, sugar, salt, onion powder, and pour over vegetables. Gently toss to coat. Add bacon and cheese; toss again. Chill and serve.

I got this recipe from a woman at a church potluck.

Gina Smith, Paragould

Cherry Jell-O Salad


1 (6-ounce) package raspberry Jell-O

2 cups boiling water

1 (15.25-ounce) can crushed pineapple, undrained

1 (20-ounce) can cherry pie filling (can substitute blueberry or light version)


1 (8-ounce) package cream cheese, softened

1/2 cup sugar

1 cup sour cream

1 teaspoon vanilla extract

1/2 cup walnuts, chopped

In a large bowl, dissolve Jell-O in boiling water. Stir in pineapple and pie filling. Pour into 9×13 pan. Refrigerate until set.

For topping, beat cream cheese and sugar together in a large mixing bowl. Beat in sour cream and vanilla extract, and stir in walnuts. Spread on top of set Jell-O. Refrigerate until ready to serve.

I got this recipe from a friend many years ago. It’s great for summertime get-togethers.

Erma Spath, Mountain Home