Because you're new and asking, I'll give you one that's three generations old in my family but that I'll bet your family has never been served. It's dead easy and travels well, to boot. It's a salad.
One head of cauliflower. Break it down into small florets. Use enough cauliflower to make about 3/4 of what you want the total amount to be.
Celery, chopped about 1/4". Use enough to give it a place of prominence in the salad, but distinctly less than the cauliflower.
Sliced pitted green olives. Enough that every serving gets some.
Sliced pitted black olives, as above. Good kalamata or nicoise olives will be much superior to common cheap canned variety.
Walnut pieces. Again, enough that every serving gets some.
Garlic. It will stand lots of garlic. Diced small.
Dice pimento. Again, every serving should get a few pieces, Give the salad some color, too.
Oil. Should be a fairly light oil with little taste of its own. Extra light olive olive oil works, but virgin or extra virgin has too much of its own taste. Just enough to dampen without leaving a lot in the bottom of the bowl.
Good vinegar. White wine vinegar or white Balsamic vinegar. The Balsamic will lend a sweeter taste to the salad. Also just enough to taste it.
Toss everything. Refrigerate for at least 24 hours. That's to let the garlic infuse the whole salad. It also slightly marinates the vegetables.
You can make it your own by varying quantities. Just taste as you go or make a small batch to try. I bet they'll ask you bring it from now on, and they won't be thinking you got the recipe off a can.
"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen