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Two things make this chicken salad super. The first is the combination of a creamy salad dressing and a coleslaw dressing. The second is that everything goes into the food processor, so the consistency is spread able and all the flavors mingle well.
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Make some over-the-top taters from Food Network Magazine for your feast.
Ingredients: roast, potatoes, vegetable, salad
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Flaky puff pastry is filled with chocolate-hazelnut spread and all-fruit raspberry spread in this delectable treat.
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A refreshing twist on a traditional Baked Alaska! Orange sherbet and orange are served in orange shells and topped with a toasted meringue. Wow!
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This mix of greens including asparagus, a source of folate and vitamin K makes this crab salad ultranutritious.
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Bacon is the star. It's browned and crumbled and all the other ingredients are lightly sauteed in the bacon drippings --onion, garlic, vinegar, and shredded cabbage. Serve warm.
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Spinach is dressed up with juicy cantaloupe, red bell pepper, avocado, and fresh mint in this colorful salad.
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Poached chicken breasts, which are at the center of this salad, are a low-fat, high-protein staple with endless possibilities In this recipe, inspiration comes from the Southeast Asian country of Indonesia Mint leaves and cilantro add a fresh bite and mung bean sprouts or sunflower sprouts help to fill out the dish
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This easy and colorful salad, made with cannellini beans, artichokes, green olives, and diced tomatoes, is great for barbeques and picnics.
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This quick and easy buckwheat avocado salad with goat cheese is gluten-free and a surefire crowd-pleaser.
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A recipe for quinoa salad with Indian spices
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Katherine Anderson uses radishes from her family's Oxbow Farm for this simple salad, including the Easter egg and French breakfast varieties. She loves to add chopped sugar snap peas to the bowl when they're in season, for a sweet crunch.