Pepperoni salad was Grandpa’s favorite. ‘This is one salad that isn’t rabbit food,’ he used to say.

Ranch dressing and chunks of Cheddar cheese made Grandma’s version of bean salad unique.

When someone sent Grandma a big bag of Florida grapefruit, she made this fruit salad.

No matter how bare the cupboard, Grandma could always make this tasty salad.

Even winter tomatoes were delicious steeped in Grandma’s marinade.

Grandma’s Middle Eastern neighbor taught her how to make tabouli.

This fresh salad was a nice change from the usual turkey leftovers at Thanksgiving.

With its red and blue berries, this salad was ideal for our family’s Fourth of July celebration.

As kids, we preferred eating our carrots in this crunchy, raisin-studded salad rather than cooked.

To turn this salad into a main dish, Grandma would add a large can of drained tuna chunks.