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Avocados, red onion, and lettuce are tossed together with a simple avocado-lime vinaigrette to make this delicious and tangy salad.
cooking.nytimes.com
Most bulgur salads I’ve met follow the tabbouleh model They are either predominantly tan in color, or predominantly green, depending upon whether the grain or the parsley is emphasized in the recipe This bulgur salad, a recipe from the chef Bill Telepan at Telepan restaurant on the Upper West Side, is exuberantly different
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This crunchy salad made with pineapple, apple and celery can be served as a side dish or as a relish accompaniment to turkey or chicken.
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Tired of the same old garden salad? Mix it up with these delicious vegetables instead.
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Get BBQ Chicken and Ranch Salad Recipe from Food Network
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A honey-and-lemon-juice dressing is drizzled over arugula, fennel, oranges, and olives in this tasty salad recipe.
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Quick and easy homemade Gluten Free Mustard Marmalade Dressing!
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Creamy peppercorn Ranch dressing over lots of crunchy, colorful vegetables and rotini pasta.
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Get Mixed Green Salad With Parmigiano Crisps Recipe from Food Network
cooking.nytimes.com
This recipe is by Oliver Schwaner-Albright and takes About 10 minutes, plus 1 hour's refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: blood oranges, olive oil
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This egg salad sandwich is loosely based on an open-faced egg salad sandwich served at a local bistro. The unexpected pairing of pesto and Jarlsberg compliments the egg salad tremendously. The amounts of each ingredient can vary depending on taste.
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Taste the Mediterranean in this Greek-inspired brown rice salad including feta cheese, cucumber, Kalamatas, dried tomatoes, lemon, and basil.