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Sweet-tasting lump crab is sold precooked, so it's perfect for a fast meal. Melissa Rubel uses it here in a crunchy salad that gets a double dose of nutty flavor from walnuts and walnut oil.
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Enjoy the flavors of spring with this simple, elegant salad tossed with chives, tarragon, and a light vinaigrette.
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This delectable salad is comprised of romaine hearts tossed with golden, caramelized pears and walnuts, strips of succulent prosciutto and a full-bodied orange vinaigrette.
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A light, lemony shrimp and ditalini pasta salad has a pretty garnish of fresh dill and sliced hard-cooked eggs on top.
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Crunchy cucumber, tender butter lettuce, and chilled cubes of tofu star in this Asian-inspired salad.
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Heres an ideal warm-weather meal with the refreshing flavors of mint, orange, lemon, and cucumber.
cooking.nytimes.com
This recipe started out as something else I had in my pantry a bag of mixed sprouted lentils – black, green, and brown I cooked them with the intention of making dal, but I so liked the integrity of the cooked lentils – green and black lentils remain intact even after they soften – that I didn’t want to mash them
cooking.nytimes.com
This recipe, adapted from the Los Angeles restaurant Mozza, dresses mixed frisée lightly, with a simple dressing of two kinds of mustard, lemon juice and olive oil It's done in minutes, and serves as a light, tart side for pretty much any occasion, whether a holiday feast or a weeknight meal.
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Tossed with a tangy peanut dressing, this cold noodle salad with pork tenderloin is hearty but still refreshing.
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This dish grew out of a trip to a summer farmers' market, where I couldn't resist the yellow wax beans and red radishes. Poaching is a wonderful way to cook salmon without any added fat.
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Add a bit of crunch to your crab cakes with a crisp apple salad!