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This straightforward salad tosses bitter lettuces in a slightly sweet honey vinaigrette, which keeps the flavors balanced.
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A wonderful selection of vegetables with a zippy brown mustard and cider vinegar dressing mixed in.
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Thinly sliced fennel, beets, and green onions make a pretty and different salad. The dressing is just lemon juice and olive oil.
cooking.nytimes.com
This salad, which resembles gazpacho, is a lovely, light way to begin a Mexican meal Serve it atop lettuce leaves as a salad, or serve over rice Alternately, use it as a sauce with fish, chicken or fajitas.
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Celebrate all the fresh fruits of summer with this colorful salad, served with a citrus dressing and toasted pecans.
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Pumpkin and flax seeds, red onion, dried cranberries, and pecans are tossed with broccoli in a raspberry vinegar-flavored dressing in this recipe.
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Crunchy cucumbers are tossed in a tangy and simple dressing for a light side dish to any meal.
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This tuna salad with chickpeas, onion, parsley, olives, and feta cheese works as a main dish for sandwiches or as a dip for pita chips.
cooking.nytimes.com
This is, quite possibly, the bread salad to end all bread salads Judy Rodgers, the legendary chef and bread lover, developed it to serve alongside roast chicken, but it's perfect paired with any roast meat Bread chunks are mixed with a sharp vinaigrette, softened currants, toasted pine nuts and lightly cooked scallions and garlic
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Cannellini beans, garbanzo beans, and kidney beans are tossed together with a refreshing Mediterranean-inspired dressing.
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Sweet, earthy beets make a delightful topping for a salad made with spicy arugula, feta cheese, and Greek olives.
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A lightly sweetened dressing made with lemon yogurt adds to this refreshing and colorful salad of strawberries, cantaloupe, and watermelon.