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This crunchy bean salad is tossed with celery, green peppers, and cucumbers and coated with a vinegar-based dressing for a perfect picnic salad.
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This bean salad is best served at room temperature after being chilled in the refrigerator overnight to allow the flavors to meld, but can be enjoyed immediately if you're in need of a quick dish.
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Salmon cakes are one of our favorite old-fashioned dishes. Here, they top mixed greens dressed with a mustard vinaigrette for a familiar yet fantastic salad.
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Sourdough bread, melted cheese, Caesar dressing, bacon and chipotle spice come together to make an unforgettable taste. It's a delicious and easy-to-make chicken panini and is both tangy and spicy.
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Canned green beans and white corn are mixed with onion and green pepper, mixed with cream soup and baked with a cheesy topping.
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Chicken, potatoes, onion, chicken broth, cream and seasonings all simmered in bacon drippings with dumpling dough and crumbled bacon.
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Baked chips are usually kind of horrible. This is a way to make them crispy while also keeping them relatively healthy.
Ingredients: corn tortillas, olive oil
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Not only is this relatively inexpensive, but it's also easy to make! And, these chips can be cooled and stored in an airtight container for two days.
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French dressing makes a sweet marinade and sauce for chicken breasts wrapped with bacon. A few slices of banana peppers add a spicy surprise.
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Smoked salmon, new potatoes, pickled green beans, and fresh tomatoes are the basis of this Pacific NW version.
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Asian style salad with cellophane noodles, hard boiled eggs, fried tofu, and sauteed zucchini and onion, tossed with a tasty, spicy Thai chile sauce.
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After you have grilled up Vegetables with Walnut Dressing, pair with pearled barley and Pecorino cheese for a lively summer grain salad.