Three kinds of tangy peppers are tossed together with three cheeses, pepperoni, olives, mushrooms, garlic and herbs in this simple and flavorful marinated salad.
An absolutely delicious coleslaw, more tart and tangy then the creamy kind. Can make this up to 2 weeks ahead of serving and it only gets better.
This ham and ziti pasta salad is perked up by the addition of peppers, red onion, sweet pickles and cherry tomatoes with a sweet, tangy dressing.
A refreshingly sweet side dish of baby peas, white corn, green beans, and pimentos, all tossed together with a simple sweet and sour vinaigrette. Using all canned vegetables, this is a snap to prepare and has wonderful flavor after marinating overnight.
Fluffy couscous is dotted with green onions, red pepper, fresh cilantro and black beans and boasts the Southwest tang of a lime-cumin vinaigrette.
This satisfying potato salad uses waxy-fleshed red potatoes, tangy blue cheese, peppery green onions and crunchy bits of bacon to create an unforgettable potato salad experience!
This decadent gelatin salad is comprised of three luscious layers: ruby red raspberry gelatin spread with a rich cheese cake-like layer and topped with blueberry pie filling.
This sweet and crunchy conglomeration of shredded carrots and plump grapes is wrapped in a tangy sour cream and mayonnaise dressing.
This unusual and refreshing chicken salad is perked up by the addition of toasted almonds, tangy pineapple, crunchy water chestnuts and sweet grapes.
This creamy and colorful salad is inexpensive and flavorful. Seashell macaroni and crab meat are dotted with a delicious blend of herbs, green pepper, olives, radishes, tomato and celery. If you don't have celery on hand, just substitute some celery seed instead for flavor!