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First the tuna is marinated in a lovely rosemary/white wine/vinaigrette. Then it 's grilled, plied to crisp salad greens with cherry tomatoes, and drizzled with a bit more of the vinaigrette.
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Thin slices of cucumber are marinated in a tangy and sweet dill vinegar. Sour cream gives it a creamy and smooth texture.
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This Tex-Mex favorite comes together in minutes. Youll be surprised by how quick and easy it is to make your own refried beansand how much better they taste than the ready-made variety.
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A pleasing melange of strawberries, bananas and crushed pineapple is stirred into strawberry gelatin, spooned into in heart-shaped molds and chilled. A dollop of whipped topping is all that is needed to complete this refreshing and romantic dessert.
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Thinly sliced, raw cauliflower and cooked shrimp, marinated in a creamy dressing, are the main ingredients in this unusual salad. This has always been a hit at potlucks and family get-togethers. It tastes best if you make it a day before you plan to serve it.
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Shrimp and crabmeat, mixed with seashell pasta, red pepper, and mozzarella cheese, to form a delicious salad that everyone will enjoy.
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Kale, broccoli, and cilantro are folded into quinoa in this warm one-skillet salad that makes a quick and easy dish packed with protein.
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Get Barefoot Carrot Salad Recipe from Food Network
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Bold flavors star in this Vietnamese salad acidic lime juice, hot pepper, salty soy sauce, and cooling herbs.
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Buttermilk and mayonnaise flavor this terrific salad that whips together chunks of chicken, dried tart cherries, pecans and celery.
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The chickpeas make the pasta nutty and crunchy and the Parmesan cheese stirred in just before chilling adds a wonderful creaminess. There are also peas, oil-cured olives, green onions and fresh herbs. Chill overnight. Serves six.