Lime salad was Grandma’s salad choice for so many occasions: picnics, dinners for new mothers, church suppers.

Whenever we saw her making this salad, we knew Grandma was having a party.

Because all my aunts liked this salad, each one had a copy of Grandma’s recipe.

We preferred this gelatin salad, with its buttery, salty crust, to most desserts.

Grandma taught us to pinch off and use only the top leaves of the mint sprig. Those leaves have the best flavor.

Grandpa gruffed that this salad was ‘lady food,’ but of course, he ate every bite on his plate.

My best friend’s Korean Grandma served this salad as a main course long before the idea was popular.

One of my strongest memories is of snapping green beans into bite-size pieces on Grandma’s porch.

My aunt Ella could never remember the name of couscous; she always called it ‘moose-moose.’

Pea Salad in Tomatoes was Grandma’s idea of cool summertime eating.