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For this refreshingly crunchy salad, Mark Peel adds mineral-rich romaine lettuce, frisée, and sliced radishes to the classic Waldorf salad mix of apples, celery, and walnuts.
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Smooth, ripe avocados taste great with the zip of pepper jack cheese.
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Grilled za'atar-marinated chicken tenders are served over a romaine salad chock-full of crunchy veggies and drizzled in lemon-tahini dressing.
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Long-grain rice absorbs a broth of pureed green chiles, cilantro, and tomatillos, giving you a flavor-packed yet easy green rice side dish.
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This recipe is very common in Brazil and a good use of Catupiry cheese.
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A Mexican torta is a big, delicious sandwich, served on a crusty white sandwich roll. This one is filled with steak, pinto beans, and avocado, and is bursting with Mexican flavors.
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Cubes of avocado make a rich addition to this classic Greek salad with kalamata olives, fresh parsley, tomatoes, and feta cheese.
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Caesar salad just got heartier with the addition of bacon, mushrooms, and garlicky homemade dressing. Top with chicken for a complete meal.
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Salami, mushrooms, tomatoes, and artichoke hearts are baked in this cheesy egg dish perfect for brunch or a light lunch.
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Get Steak-and-Potato Salad Recipe from Food Network