Search Results (5,280 found)
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Chicken breasts browned and baked with soy, Parmesan cheese and a bacon/onion mixture. Simply delicious!
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Capers, lemon, and lime bring their bright flavors to these grilled mahi mahi fillets.
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This great summer salad uses bottled dressing, but poultry seasoning and dried oregano are sprinkled in to give it a really interesting flavor. It works nicely with the romaine, green onion, cucumber, celery, and grated carrot salad combo.
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An oregano/olive oil dressing with a dash of lemon makes this greek salad recipe just a bit different. All the veggies are chopped so when the salad is tossed, each bit gets its equal share of dressing.
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This Mediterranean-inspired salad combines brown rice with red bell peppers, raisins, olives, and feta cheese. It is tossed with a simple balsamic vinaigrette for a lunch or dinner salad.
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This is a very flavorful pasta salad. The crisp cooked bacon really adds a nice flavor. I get requests for this pasta salad for every get together and cook out.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Persimmons make a colorful cool weather salad, combined with dark red Treviso and radicchio leaves and glistening ruby-like pomegranate seeds Walnut oil and shallots give the vinaigrette an earthy flavor, accentuated by caramelized walnuts with sea salt You need the small apple-size Fuyu persimmons, which are delicious eaten raw
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This salad has an Asian Flair. It is made with tender snow peas, crunchy water chestnuts and a luscious ginger/yogurt/.mayonnaise dressing. And we can 't forget the star - the chicken.
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A sweet-tangy brown sugar-maple syrup dressing gets its zip from apple cider vinegar and performs as the perfect partner for a leafy green salad tossed with pears and candied pecans.
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Cucumber, mushrooms, ginger, and lime make this refreshing Asian inspired salad for 2, which can be served as a spicy vegan main dish.
www.delish.com
Tangy pickled cabbage and spicy carrot kimchi are the key to Angelo Sosa's tofu-topped green salad at New York City's Xie Xie.