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This recipe, from Alan Ashkinaze of the now-closed Millesime in Manhattan, came to The Times in 2012 In his version of the classic Caesar salad, a light grilling enhances the flavor of the romaine lettuce, which is then brushed with a dressing brightened by lime juice The whole thing is finished with Parmesan, toasted on the grill
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A classic picnic salad, this version is made healthier using whole wheat macaroni and less sugar.
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This simple, creamy chicken salad with avocado uses sour cream instead of mayonnaise.
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These crostini are ready for a party topped with black and green olives over smooth spreadable cheeses in this easy gourmet appetizer.
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What makes this traditional potato salad so good is that the dressing is poured onto the potatoes while they are still warm. Then the whole wonderful concoction sits for an hour to blend all the flavors perfectly. Makes six generous servings.
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Whether you use leftover chicken from an earlier meal, or you make the chicken specifically for this dish, you'll be pleased with the combination of celery, dried cranberries, cashews, spices, and mayonnaise for a quick and delicious sandwich option.
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This is a beautiful cold salad that's refreshing and delicious. Couscous is combined with lemon, cucumber, green onions, parsley and basil, and is served on a bed of lettuce.
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Tomatoes are topped with walnuts, pine nuts, goji berries, and Thai peanut sauce in this quick and easy recipe for Thai tomato salad.
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Dill and lemon juice dress this cucumber salad with a small amount of sour cream.
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Get Simple Asian Fruit Salad Recipe from Food Network
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Cubes of watermelon are tossed with handfuls of minced herbs, sliced onion, and feta cheese crumbles in this summer salad.
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In this salad, cranberry sauce and pineapple chunks are stirred into a gelatin base and sprinkled with chopped nuts.