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This tasty tri-color rotini pasta with cucumbers, tomatoes, and avocado with Italian dressing makes a great addition to a potluck or picnic.
cooking.nytimes.com
This recipe is by Sarah Belk and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: mesclun, olive oil, wine vinegar
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You'll love raw Brussels sprouts once you try them in a salad with cranberries, nuts, seeds, and apples in a light vinaigrette.
cooking.nytimes.com
Kale salad may someday go the way of other clichéd salads of yore — the bean salad, the chef’s salad, the beet salad with goat cheese But like all those other venerable mixtures, its ubiquity is due in large part to how good it can be Take a bunch of raw Tuscan kale (also called lacinato or black kale), which is more delicate than other varieties, and slice it into ribbons
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A creamy potato salad chock full of melt-in-your-mouth bacon, bits of hard boiled egg, crunchy celery and spicy onion.
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Watermelon, baby cucumbers, feta cheese, mint, and red onion are tossed together in this summer salad recipe.
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This protein-packed breakfast requires no cooking, takes only minutes to make, and is an egg-cellent make-ahead morning meal.
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Get Greek Salad Layered Dip Recipe from Food Network
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This is the absolute cutest way to eat tuna salad.
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This fruit salad features a mixture of sweet and tart flavors in a creamy yogurt base, perfect for summertime eating.
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Carrot salad welcomes the addition of ginger in this quick and easy recipe that's sure to become a staple at your table.
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Using your pressure cooker, this classic potato salad is ready to chill in the refrigerator in less than half an hour.