Presenting the Winners from Our ‘Light & Bright’ Recipe Contest

From the Recipe Creator: We love eating salads in a wrap—the tortilla takes the place of croutons. This crunchy, herby salad wrap is refreshing and satisfying, especially on a hot summer day, when you don't want to heat up the kitchen. —Susan Vaith, Jacksonville, Florida

From the Recipe Creator: I'm constantly on the hunt for great summer combinations and recipes that come together super quickly. I started making this when I had an abundance of fresh peaches, and it's become a major staple for us. —Kristin Bowers, Gilbert, Arizona

From the Recipe Creator: You'll most likely already have all the ingredients in your cupboard to make this quick salmon recipe. My husband is a picky eater, but even he loves the sweet and slight heat flavors that come through. —Marie Valdes, Pinellas Park, Florida

From the Recipe Creator: I loved the Good Humor Strawberry Shortcake ice cream bars as a kid. Now that I'm an adult and watching my diet, I wanted to revisit my childhood in a healthy way. These bars are dairy-free, gluten-free and low in sugar. —Lisa Marie Vallas, Magnolia Springs, Alabama

From the Recipe Creator: I came up with this delicious concoction when I had a bag of frozen mango to use up, and my sweet tooth was calling on a hot day. Passion fruit puree really makes the flavors come together, and the lemon adds a bright kick. —Kallee Krong-McCreery, Escondido, California

From the Recipe Creator: We love one-dish meals in my house, and it's even better when I can meal prep and eat it over several days. This salad is packed with healthy, good-for-you vegetables and plenty of protein, featuring rotisserie chicken, spiced pecans and shaved parmesan. —Donna Gribbins, Shelbyville, Kentucky

From the Recipe Creator: I created this when my herbs were overflowing. It makes for a refreshing, crunchy salad to enjoy on those hot summer days. I used an English cucumber because of its mild flavor, but other types can be used as well. —Margee Berry, White Salmon, Washington

From the Recipe Creator: This vibrant salad combines tender roasted kohlrabi and sweet carrot ribbons tossed with a tangy lemon-honey vinaigrette. Toasted pepitas add a satisfying crunch, while fresh herbs brighten every bite. Naturally low in calories and fat, this dish is packed with nutrients, gluten-free and perfect as a light lunch or side. —Dani Grimm, Fullerton, California

From the Recipe Creator: I love a California roll, but I’m not always in the mood for a big serving of rice to weigh me down. This recipe captures the deliciousness of that sushi roll, but I brightened it up with a chili crisp oil vinaigrette. —Kristyne Mcdougle Walter, Lorain, Ohio

From the Recipe Creator: I wanted to freeze something immediately for dessert night (read: not make ice cream). This is also a great base for smoothies. —Debra Keil, Owasso, Oklahoma

From the Recipe Creator: The farmers’ market has the best fresh beets. When they're in season, I like to air-fry them with a little olive oil and a sprinkle of seasoning to create this delicious beet poke. —Grace Monahan, Middletown, New York

From the Recipe Creator: Nothing could be easier than this elegant, delicious and healthy dinner. I love serving it to guests because I make the packets ahead of time along with a salad. —Trisha Kruse, Eagle, Idaho