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cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Grilled wedges of romaine lettuce are dressed with a tangy Dijon-lemon dressing and topped with garlic-herb cannellini 'croutons'.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 2 hours, plus 4 hours' marination. Tell us what you think of it at The New York Times - Dining - Food.
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Mozzarella slices are served with tomatoes, fresh basil, and sprinkled with olive oil. A perfect salad alternative, especially in summer when you can get tomatoes and basil from the garden.
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This angel hair pasta salad is made with chicken breasts, artichoke hearts, and cherry tomatoes tossed in a simple lemony dressing.
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In this vegan dish, tofu is marinated, baked, then stir-fried with green bell pepper, zucchini, and mushrooms in a spicy Kung Pao sauce.
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This is a very nice chopped salad with two kinds of lettuce, artichoke hearts, red onion and pimento thrown in for a bit of color and sweetness. The vinegar and oil dressing has lots of Parmesan cheese, and pours deliciously over this salad for six.
www.delish.com
These noodles will help you nix that lo mein delivery habit.
www.delish.com
Garlicky toasted oats and a goat cheese vinaigrette turn green salad into something very special.