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Kids love this combination of apples, carrots, and raisins. They'll have no idea they're voluntarily ingesting veggies!
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A creamy soy-ginger dressing nicely complements this pasta salad with broccoli, red pepper, bean sprouts, and peanuts.
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A new and exciting way to dress up your standard tuna salad. Hard-cooked eggs, dill, and rosemary mix with tuna in this tasty appetizer.
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When it's too hot to cook this summer, use some leftover grilled shrimp, rice noodles, vegetables, herbs, and homemade dressing for a Vietnamese-style salad.
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Sometimes the best approach is the simplest one, as in this mix of chicken, mayonnaise, almonds and celery. Use herbed chicken for extra flavor.
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Baby arugula and prosciutto tossed with a balsamic vinaigrette dressing are topped with a creamy ball of fresh burrata, avocado slices and chopped Roma tomatoes for this quick lunch salad.
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Thinly sliced savoy cabbage pairs up with crisp apples, walnuts and celery in a classic mayonnaise-based Waldorf dressing.
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This is a chopped salad with lots of tomatoes, onions, cucumbers and peppers. Fresh parsley, basil and garlic are folded in and just a hint of vinegar is splashed on to give it some bite. Chill and the flavors pop out. Six generous servings.
www.delish.com
Bitter produce like endives, radicchio, and kumquats are in peak season in winter.
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Cheese tortellini tossed with feta cheese, walnuts, and black olives will have everyone coming back for seconds at your next get-together.
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This lentil and pearl couscous salad with plenty of vegetables and a vinaigrette dressing is similar to salads you'd find in the fancy deli section at the grocery.
Ingredients: olive oil, lemons, honey
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This is Greek salad perfection: Michael Psilakis tops warm bread with garlicky red-pepper tzatziki (cucumber-yogurt spread) and a piquant combo of cucumbers, olives, peperoncini, tomatoes, radishes, greens, and feta.