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A bright, colorful salad with linguini, carrots, green onions, and lightly cooked green beans gets an Asian taste from orange zest, toasted sesame oil and soy sauce, and a hint of heat from chopped serrano peppers.
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This pasta salad recipe uses salsa, sour cream, black beans, and bell pepper to give a Mexican flair to an old favorite.
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Miniature marshmallows, peanuts, apples and pineapple chunks are folded into a sweet vinegar and pineapple juice dressing, and then folded into a nice whipped topping. Makes eight generous servings.
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Grilled marinated chicken breast meat, sweet onions, and mushrooms are blended with mayonnaise and seasoned with hot sauce to create an easy chicken salad!
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Bacon gives this warm German potato salad recipe a boost of flavor. The vinegar and sugar dressing on this salad has the perfect combination of salty and sweet.
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Combine two classics to make a delicious summer salad. This dish is best served immediately, while the bacon is still warm. Plus, get more potato
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Peppery with ginger and nicely garlicky, this quick dressing is a perfect accompaniment to a fresh spinach salad and a steaming stir-fry.
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Get Tomato and Lentil Salad Recipe from Food Network
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Cubes of watermelon and cherry tomato halves are tossed with crumbled feta cheese, basil, and lemon zest in this refreshing salad.
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Chicken, pineapple, avocado, and black beans bring all of the flavors of Cuba to romaine lettuce! I came up with this recipe to use leftover chicken in a way that combines all of the delicious Cuban flavors I grew up with.
cooking.nytimes.com
This recipe is by Robert Farrar Capon and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This simple three bean salad combines kidney beans, garbanzo beans, and green beans with a flavorful vinaigrette dressing. It is perfect for picnics and potlucks.