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Beef flank steak is marinated in a balsamic vinegar, herb, and mustard mixture then cooked to your preferred doneness on the grill.
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Green beans in a bright, tangy dressing that combines balsamic vinegar, olive oil, shallots, and garlic. Served cold.
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This cucumber salad brings a combination of cool, spicy, and sweet to the picnic.
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Get Green Salad with Tangerines and Pomegranate Seeds Recipe from Food Network
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A wonderful light Waldorf Salad with no mayo. The flavors of the apples, walnuts and raisins are so clean and fresh. It never fails to please.
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Nancy Silverton's lovely salad, adapted from her Mozza Cookbook, features Little Gem lettuce, a smaller, sweeter variety of romaine. If you can't find it, use hearts of romaine instead.
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Sweet, nutty, and herbally aromatic, this vinaigrette compliments a wide variety of dishes, and is easy to make! The sugared walnuts, nut oils, and fresh herbs dramatically open the palate for roasted meats, crisp wines, and full-bodied fare. It is a great herald for spring!
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Quick and easy to prepare, this recipe yields a delicious appetizer using blue cheese, sweetened dried cranberries, and glazed walnuts over endive.
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Portobello mushroom caps are marinated in soy sauce and balsamic vinegar, then grilled and served on buns with a spicy-hot and colorful roasted red pepper mayonnaise with lots of cayenne. Serve with tomato, onion, and lettuce.
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A yummy, easy salad with candied walnuts, cranberries, Gorgonzola cheese, mixed greens, and a raspberry vinaigrette. It's always a big hit and is requested by my friends and family constantly!
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Get Chipotle Tri-Tip Recipe from Food Network
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Get Radish and Sesame Soy Noodle Salad Recipe from Food Network