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This hearty burrito is made with a whole-wheat tortilla wrapped around vegetarian refried beans, avocado slices, and pico de gallo for a filling lunch or dinner.
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Tomato slices, spring greens, and cooked bacon are layered on a sheet of fresh mozzarella. Roll it up and slice it, and you've got BLT pinwheels!
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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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Cooked shrimp are tossed with pesto sauce and served on toasted French bread with lettuce for a tasty summer lunch treat that couldn't be easier.
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This recipe is by Jane Sigal and takes 1 hour 30 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'.
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Romaine lettuce and cabbage are the base of this salad fruit and nuts and dressed with creamy poppy seed dressing.
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Cooked asparagus, diced English cucumber, and green onion are folded into long-grained rice and chilled. The dill/mustard vinaigrette is chilled as well. Just before serving, the dressing is folded into the rice salad and served in a bowl lined with lettuce leaves. Wonderful.
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A Mexican sandwich filled with char grilled steak, beans, avocado, lettuce, and tomato all served up on a warm toasted roll.
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Thinly sliced beef is marinated in an Asian inspired lime-sesame sauce, cooked, then wrapped in tortillas with red leaf lettuce.
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This is the veggie burger supreme - the easiest and MOST ECONOMICAL burger of all. A single medium-sized eggplant (together with the usual trimmings) feeds a family of 6.
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This is a fresh summer-time salad that is inexpensive and easy to make. This salad can be made up the day before and is always a crowd pleaser.