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Recipe for Heirloom Tomato Gazpacho, as seen in the August 2007 issue of 'O, The Oprah Magazine.'
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Bobby Flay's version of Russian dressing is tangier than the classic; made with nonfat Greek yogurt, it has just one-sixth the calories. Serve on romaine lettuce, as a crudité dip, or spread on fish before broiling.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 2 hours, largely unattended. Tell us what you think of it at The New York Times - Dining - Food.
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Get Steamed Carrots with Lemon-Dill Vinaigrette Recipe from Food Network
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This spicy pasta salad is bursting with flavor and is liberally dotted with chunks of tomatoes and red and green peppers.
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Cashews, Swiss cheese, and leaf lettuce are tossed in a homemade poppy seed dressing for a crowd-pleaser of a salad.
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Cabbage, cucumber, carrots and onion marinated in vinaigrette.
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The flavors of both tomatoes and mushrooms keep blending together in this dish, so it is great the day you make it and even better the following day.
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This crowd pleasing relish is sweet and tangy and a perfect way to use up your summer bounty of zucchini.
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Get MOE Slaw Recipe Recipe from Food Network
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This chocolate cake is so good, you'll never miss the dairy products! Check at your health food store for tofu or nondairy chocolate chips.
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Here's an old-fashioned apple cobbler-type recipe, made with simple ingredients, that has been pleasing families for generations.