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My original version for the Argentinean recipe. Rich and delicious. Any meat can be used for this recipe, just be sure to cut it up into tiny pieces.
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We developed this mid-summer salad to use an overabundance of fresh cucumbers, tomatoes, and celery. This recipe makes more dressing than you need for the salad, but it will keep almost forever in the refrigerator.
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Asian chili-garlic sauce adds sprightly color and a good-sized spicy kick to an easy cucumber salad with peanuts and green onions.
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Get "Green Eggs and Ham" Recipe from Food Network
cooking.nytimes.com
This is a cake to stop traffic The layers are an improbable red that can vary from a fluorescent pink to a dark ruddy mahogany The color, often enhanced by buckets of food coloring, becomes even more eye-catching set against clouds of snowy icing, like a slash of glossy lipstick framed by platinum blond curls
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A deliciously different type of rice dish that everyone will enjoy. I like to use fresh dill when available, and then use it for the garnish as well.
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The creamy tang of the Roquefort dressing gives this chicken salad it's zip.
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Pepitas (pumpkin seeds) give this salad a nutty, chewy crunch, and the light, bright-tasting dressing accents the hearty veggie mix.
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This colorful couscous salad is easy to prepare and ideal for a summer lunch.
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Get Cowgirl Quiche Recipe from Food Network
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Get Shredded Beef Tostadas (Salpicon) Recipe from Food Network
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Get Emince Zurichoise Recipe from Food Network