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Sweet, nutty, and herbally aromatic, this vinaigrette compliments a wide variety of dishes, and is easy to make! The sugared walnuts, nut oils, and fresh herbs dramatically open the palate for roasted meats, crisp wines, and full-bodied fare. It is a great herald for spring!
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This colorful and snappy salad features Pace® Salsa Verde mixed with red pepper, whole kernel corn, black beans, mango, and cilantro.
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All the work has really been done for you, since you begin with a store bought dressing, and just fancy it up. A bit of oregano, a smidgen of dried basil and minced onion. A teaspoon of sugar and you 're done.
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Get Curried Egg Salad with Pickled Beets Recipe from Food Network
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Get Couscous Salad with Tomatoes and Mint Recipe from Food Network
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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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Michael Symon tosses quinoa with arugula, apple, raisins, and fresh herbs, then spoons the salad into a halved baked squash.
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When buying watercress, look for bunches with bright, glossy green leaves that haven't begun to wilt. Store in a plastic bag, in paper towels, up to 5 days.
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Get Pasta Salad with Lemon-Pesto Dressing Recipe from Food Network
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Skillet sauteed new potatoes, onions, rosemary, and Italian sausage are topped with eggs and finished under the broiler.
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This is an Americanized version of bang bang chicken, a popular Sichuan Chinese dish. The chicken is twice-fried and mixed with creamy bang bang sauce for a spectacular dish.
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Paprika chicken plus cream and white wine is yummy over tender pieces of potato.