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A simple mixture of lemon juice, liquid amino acid, and olive oil dress this salad of kale, onion, and alfalfa sprouts with a trio of seeds.
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This salad has everything you need for a delicious meal. It's simple and provides protein and servings of vegetables tossed together in one dish.
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This crisp, fresh salad contains all your favorite antipasto ingredients--artichoke hearts, mozzarella cheese cubs, sweet little tomatoes, salami, and red bell pepper strips.
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Two classics, egg salad and BLT, merge into one delicious, easy-to-make sandwich that both kids and grown-ups can enjoy for lunch.
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Delicate seashell pasta is tossed with fresh cauliflower, broccoli, red bell pepper and cottage cheese. A garnish of fresh parsley completes this colorful salad.
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This recipe gets you started with the tofu base, and then you add your favorite egg salad ingredients (mayonnaise, celery, etc). Chill before serving.
Ingredients: tofu, water, white vinegar, salt
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A favorite and easy summer salad combines ramen noodles with broccoli slaw, cashews, and sunflower seeds for an Asian-inspired light supper or lunch.
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Toss cooked macaroni with a simple mix of chicken, corn, peas, carrots, shredded lettuce, mayonnaise and dried basil for a colorfully delicious chilled salad.
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This tangy and delicious cold salad it based on carrot, onion, and green bell pepper tossed in a dressing made with condensed tomato soup.
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Feta cheese and cucumbers are stirred into warm lentils creating a creamy lentil salad perfect as a side dish or spooned over brown rice.
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Slice yuba (tofu skin) and toss with carrots, green onion, cabbage, and peanut-ginger dressing to make Chef John's recipe for yuba noodle salad.
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Feed any crowd this quick and easy wedge salad dip of garlicky sour cream and cream cheese topped with bacon, lettuce, tomato, and chives.