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Get T.O.P.P. (Tomato, Onion, Pepperoncini and Pickle Salad) Recipe from Food Network
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Get Oregano, Feta and Tomato Salad Recipe from Food Network
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This recipe is by Olivia Snaije and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The perfect light lunch: Tender baked eggplant and sautéed green peppers are topped with a fresh, tangy tomato sauce. Serve with bread for dipping.
www.allrecipes.com
Cayenne pepper, onion, garlic and Worcestershire sauce have their way with this delicious French-style dressing. The result is a robust dressing that lends itself to heartier salad ingredients. Makes a lot - three and a half cups.
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Wear gloves when preparing this sweet and spicy chile sauce made with 3 varieties of chile peppers and a hint of brown sugar.
cooking.nytimes.com
For those interactive group-gathering festive meals that first come to mind — fondue, say, or raclette — you either have to maintain a giant heated stone by an even larger roaring fire or a balance a pot of boiling oil, molten cheese or finicky chocolate over a live flame Le grand aioli, by contrast, is a distinctly relaxing, convivial and participatory group meal that requires no dangerous apparatus: It’s just a vivid spread of vegetables, simply cooked, and a few pieces of steamed seafood to go with the large quantity of rather garlicky mayonnaise Since the meal is served at room temperature – neither hot nor cold – it is one of those exceedingly-gentle-on-the-cook meals for which you can just sit down and stay down
www.simplyrecipes.com
Salmon fillets, baked in foil over a bed of julienned red bell peppers and leeks. Gluten-free, paleo, and low-carb!
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Sweet fruit is wonderfully accented by the tangy salad dressing. Add leftover cooked chicken or turkey and you've got a wonderful main dish salad.
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This red cabbage slaw recipe takes a few days to make properly, but the flavors are so delightful and intense, you'll wish you'd made more.
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This is a nice and simple cold salad that is nothing more than asparagus dressed in a Chinese-influenced vinaigrette topped with sesame seeds. It's a great way to celebrate the arrival of the asparagus crops!