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If you are tired of the same old potato or macaroni salad and want raves, try this at your next picnic or pot luck! This recipe can be easily adapted depending on the veggies and dressing you use. Salad can be made the night before; however, add dressing just before serving.
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This recipe is by John Willoughby And Chris Schlesinger and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Use up your summer tomatoes in this bright and fresh simmer of chopped tomatoes, onions, sweet green peppers, garlic and wine. Toss with the hot pasta of your choice. For a flavorful kick, stir in some shredded basil just before serving.
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This authentic Mexican salsa verde has a fabulous flavor. Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip!
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Leftover turkey gets its mojo back in Chef John's cornbread-encrusted tamale pie filled with 3 kinds of peppers plus adobo and enchilada sauces.
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Get Guacamole Salad Recipe from Food Network
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Get Grilled Shrimp and Octopus Salad with Piquillo Pepper Fondue and Crispy Chick Peas Recipe from Food Network