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Fresh avocados combine with bacon, green onions, sour cream, and a splash of lemon. Spooned over red leaf lettuce, it's a refreshing salad.
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A pasta salad recipe perfect for picnics and barbecues made with cucumbers, chickpeas, and feta cheese in a bright dill and caper dressing.
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Full of retro flavor thanks to pineapple, orange extract, marshmallows, and pecans, this citrus-inspired take on the classic Watergate salad is perfect for parties or potlucks.
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A sweet and tangy tomato-based dressing with no mayonnaise coats macaroni, tomatoes, and green peppers in a fresh macaroni salad that's great for a hot day.
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This vegetarian tortellini salad recipe is a great way to use up summer squash and zucchini, and is made even more delicious with a homemade Italian dressing.
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A fancy sandwich recipe to make while camping: bacon, grilled asparagus, and egg salad on pain au levain.
Ingredients: tip
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In this fluffy salad, Yotam Ottolenghi blends South American quinoa with nutty Camargue red rice from southern France.
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It's easy to overlook a bowl full of wilted greens at a barbecue where there are so many other dishes vying for your attention. Not if you sear the romaine, though, as Jamie Bissonnette of the Boston restaurant Coppa does.
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When fresh asparagus starts showing up in the stores and farmers' markets, you know it's time to make a fresh pasta dish inspired by the classic Italian salad of tomatoes and fresh basil. Add an optional sliced chicken breast to turn the warm salad into a perfect light lunch.
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We think that it 's the pickle relish and the splash of lemon that makes this tuna salad so good, but it could just be the perfect coming together of five simple ingredients.
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Toss buttered and seasoned couscous with cubes of ham, pineapple chunks, sweet red onions and green peas. Serve with a tangy dressing of pineapple juice and Dijon mustard for a light, refreshing salad.
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This ultra easy, wholesome salad uses dried mint in an olive oil dressing with avocados, hearts of palm, black olives, cherry tomatoes, and cucumber. Choose iceberg, romaine, or butter lettuce for the greens.