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The first time I made this was kind of an accident. I was making a stir-fry but really didn't have much in the fridge. It's sorta become one of my all purpose...
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This layered jar salad combines the pop of Buffalo sauce with cool creamy ranch, blue cheese crumbles, and the crunch of the celery and carrot. It's wing night in a salad.
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Fresh asparagus is cooked in the microwave then tossed with nuts and greens and drizzled with a tangy balsamic vinegar dressing.
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The contrasting flavors of sweet apple, crunchy walnuts, savory chicken and tangy balsamic vinaigrette meld beautifully in this simple to prepare chicken salad.
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The slightly peppery bite of arugula is delicious with tangy fresh pineapple in a simple homemade dressing.
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A ginger, soy, and rice wine dressing is tossed into a bowl of just-cooked pasta, shiitake mushrooms, and red bell peppers for an easy, flavorful vegetarian meal. Makes two main dish servings or four smaller servings.
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Watermelon is tossed with onion, feta cheese and olives in this intriguing summer dish. Don't be scared by the ingredients, they work together to make a very tasty and refreshing salad. Go ahead and try it - be prepared for a pleasant surprise!
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Fennel and radish are both spicy and a little crunchy.
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This saag with tofu recipe replaces paneer cheese with tofu, in this vegetarian Indian dish featuring spinach.
cooking.nytimes.com
This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cabbage, green onion, ramen noodles and toasted almonds are dressed with a highly seasoned vinegar and oil dressing and chilled. The salad that emerges a few hours later from the fridge is robust and delicious.