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Layers of crisp, colorful greens and veggies topped with chopped bison sausage with pepperoni seasoning and a creamy basil dressing make a perfect lunch or dinner side salad.
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Try this pasta salad recipe as a great lunch box-filler, rich in chicken, broccoli, and corn, that is quick and easy to make. Even kids love it.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Here, all the mouthwatering Greek salad essentials are stuffed into portable lemony, fresh, and crisp pita pockets.
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A tangy buttermilk dressing ties together this pasta salad studded with asparagus, chicken, artichokes, and cherry tomatoes!
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Dance through your summer garden and collect ingredients for this bright and tasty salad. Cucumbers and tomatoes are tossed with macaroni and dressed with a zippy blend of sour cream, milk, dill and vinegar.
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A twelve-hour stint in the refrigerator makes all the difference in this crowd-pleasing layered salad. The mayonnaise dressing that 's spread over the top trickles down, and all the flavors come together.
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For a decidedly different luncheon entree, fill tender yellow squash with a colorful egg salad loaded with celery, red bell pepper, green olives, cheddar cheese, fresh basil, dill, mayonnaise, cayenne pepper and seasoned salt.
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Middle Eastern Fattoush is a fresh and zesty salad made with crispy pita chips, fresh vegetables, and a tangy dressing. It only takes 30 minutes to make and is perfect for hot summer days.
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Raspberry vinegar is the key to this fruity tasting salad. Preparation time is 15 Minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
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Lots of oranges in this one. There's orange juice in the dressing and mandarin orange sections in the salad. And the grilled chicken is basted and grilled with a bit of the orange marinade.
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This healthy recipe for seared scallops is served atop a warm lemon-garlic farro salad tossed with peppery arugula.