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This falafel cobb salad made with avocado, feta cheese, eggs, and bacon is a Mediterranean-inspired version of the traditional American salad.
cooking.nytimes.com
This recipe is a far departure from the mayonnaise-based tuna concoctions that Americans expect Tuna (packed in olive oil, please) is mixed with peppers, fresh herbs and nuts and dressed in olive oil, balsamic vinegar, lemon juice and two types of mustard It can sit in the fridge for up to three days, making it excellent picnic food or just a departure from the usual sad desk sandwich.
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A variety of lettuce is tossed with egg whites, and topped with cucumbers, carrots, and a delicious, creamy dressing.
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Simply roast fresh green beans with olive oil, salt, and black pepper until browned to bring out their nutty flavor.
cooking.nytimes.com
Jonathon Sawyer is no snob Although he runs the kitchens in a slew of acclaimed restaurants in the Cleveland area, including The Greenhouse Tavern, the chef decided to honor Thanksgiving and his home state, Ohio, by sending along a personal recipe that calls to mind the processed-food delights that, for decades, characterized the cooking of the Midwest “Think of this salad as a little slice of nostalgia from the canned-and-frozen households of the mid-20th century,” he wrote in an email
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Sliced radishes, red onion, and cucumber make a refreshing salad with a bite.
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Get Israeli Couscous and Tuna Salad Recipe from Food Network
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Biscuits and gravy get a mess-free makeover.
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Tender, chewy barley is mixed with extra-virgin olive oil, fresh corn, cherry tomatoes, lemon, and mixed greens in this hearty summer salad.
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An easy and enticing salad recipe, with sweet grapes, crunchy almonds, and tangy cheese.
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Greek yogurt replaces the mayo, but not the creaminess, in this easy egg salad.