Search Results (6,185 found)
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Melissa Rubel uses a store-bought rotisserie bird in her reinvented chicken salad. She spikes the mayonnaise with chile sauce and toasted sesame oil and adds water chestnuts for crunch.
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Green peas and water chestnuts combine with a vinaigrette dressing for a crunchy colorful salad that is perfect for picnics or lunch.
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This is a traditional German beet salad with a simple oil and apple cider vinegar dressing and caraway seeds that can be eaten warm or cold.
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this recipe was inspired by a restraunt in califonia that served dishes only with tuna. so i decided to make a salad that remins me of there.
Ingredients: tuna
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Nancy Silverton's lovely salad, adapted from her Mozza Cookbook, features Little Gem lettuce, a smaller, sweeter variety of romaine. If you can't find it, use hearts of romaine instead.
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Kale, cabbage, and Brussels sprouts are tossed with pepitas and dried cranberries in a citrusy poppy seed dressing creating a hearty and crunchy salad.
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Get Lemon Broiled Chicken with Bulgur Salad Recipe from Food Network
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This no-mayo egg salad made with tahini, yogurt, and za'atar is a tasty Mediterranean-inspired twist on the traditional egg salad.
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Sweet, nutty, and herbally aromatic, this vinaigrette compliments a wide variety of dishes, and is easy to make! The sugared walnuts, nut oils, and fresh herbs dramatically open the palate for roasted meats, crisp wines, and full-bodied fare. It is a great herald for spring!
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This colorful and snappy salad features Pace® Salsa Verde mixed with red pepper, whole kernel corn, black beans, mango, and cilantro.
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All the work has really been done for you, since you begin with a store bought dressing, and just fancy it up. A bit of oregano, a smidgen of dried basil and minced onion. A teaspoon of sugar and you 're done.
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Get Curried Egg Salad with Pickled Beets Recipe from Food Network