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Whip up a colorful holiday appetizer spread to serve on crackers with just a few ingredients. It's great served cold, baked until hot, or just microwaved. Almonds add a nutty crunch, feta cheese gives a savory flavor, and green onions and orange bell pepper make it pretty.
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Wings dredged in flour and baked with the flavors of blue cheese salad dressing, pepper sauce and vinegar.
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Prepare the beet slaw on the first day and refrigerate leftovers. Add greens, avocado, and seeds just before eating.
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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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A light, satisfying dish, the smokiness of the fish, tangy punch from the Dijon vinaigrette, and brightness of apple give this salad a refreshing depth and range of flavor.
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Quinoa salad made with cucumber, tomatoes, feta cheese, and Italian dressing is an Italian-inspired dish perfect for potlucks or lunch.
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This crisp and colorful salad is spicy with Thai chile and jalapeno peppers. Fresh oranges and a bit of lemon juice add a delightful zing.
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Cool pasta salad with the Greek taste of Feta to finish it off.
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A classic summer berry salad recipe, with ripe, sweet strawberries, blackberries, and blueberries.