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Chicken breasts are marinated in bottled Italian salad dressing, then browned and slathered with roasted red peppers and melted mozzarella cheese for an easy chicken dish made with common kitchen items.
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Originally a way to use up leftovers--but it's worth cooking potatoes, beans, and hard-boiled eggs for this fresh-tasting French salad! Tuna, olives, capers, tomatoes, and a bed of baby greens round out this hearty main dish salad.
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Serve these oyster crackers seasoned with dill weed, garlic powder and packaged ranch dressing as a snack, or as a garnish for soup or chowder.
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This cucumber salad brings a combination of cool, spicy, and sweet to the picnic.
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This panini has the tangy taste of ranch dressing, plus three cheeses and delicious Mediterranean vegetables. Veggies are made and marinated ahead of time.
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Chicken, asparagus, artichokes, and crumbled bacon come together in this hearty pasta salad. It's a great way to use leftovers; if you have onion and celery, throw that in too!
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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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This works well for a quick supper or light lunch with the ladies. A blend of pasta, herbed dressing, crawfish and veggies.
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Japanese style-broiled salmon just like the restaurants. Easy recipe I came up with at the request of my family. Serve with sticky white rice and a light salad.