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Thinly sliced apples and greens with a sweet-tangy honey-Dijon dressing.
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Preshredded potatoes, sold in plastic bags in the supermarket frozen-food department, usually end up as hash browns. This recipe suggests an entirely new use for them: seared onto fat fillets of salmon to form a fantastic crisp crust. Recipe By: Grace Par
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This salad of grilled spring vegetables feels just filling enough, thanks to the protein-rich quinoa and a puree of dates that are grilled first to soften them and intensify their natural sweetness.
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Catalina French dressing gives a delightful tangy sweetness to a luscious salad of tuna and shrimp tossed with pasta and onion, green pepper, celery and garlic salt.
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We developed this mid-summer salad to use an overabundance of fresh cucumbers, tomatoes, and celery. This recipe makes more dressing than you need for the salad, but it will keep almost forever in the refrigerator.
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Hot grilled shrimp and cherry tomatoes top this sesame-flavored salad.
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A bowtie pasta salad loaded with ingredients no one can resist.
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Jeff Cerciello blends olive, canola, and hazelnut oils to give depth to the dressing for this fantastic winter salad. For even more color, use both red, and white endives.
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Ethan Stowell lightens up traditional potato salad by adding plenty of radishes and celery and skipping the usual mayonnaise in favor of a Champagne vinaigrette.
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Buckwheat is naturally gluten-free; combine with steamed asparagus and pesto to make a light salad or side that can be served warm or cold.
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Fresh tomato, basil, and corn salad tossed in a simple apple cider dressing is a refreshing salad to make anytime of the year.
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A light, lemony shrimp and ditalini pasta salad has a pretty garnish of fresh dill and sliced hard-cooked eggs on top.