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This is a simple salad that can be made in minutes. I use a light raspberry-walnut vinaigrette dressing.
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This recipe is by Marian Burros and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Trish Hall and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken and rice are served hot over cold lettuce.
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Warm chickpea salad seasoned with parsley and mint is the perfect accompaniment to chicken or fish and is quick and easy to make.
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Tuna salad meets macaroni salad in this recipe also featuring black beans, bacon bits, green onion, and lemon juice.
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Everything you love about cobb salad, with one amazing shortcut.
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Asian (hoisin sauce) and Mexican (jalapeño) combine in this bright summer salad, which takes advantage of a seasonal favorite, watermelon and the ever-reliable cucumber Flat-leaf parsley adds specks of deep green, and pistachios add crunch.
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Spicy arugula is tossed with succulent mandarin orange segments, tangy goat's cheese, crunchy sunflower seeds and sweet yellow bell peppers in this elegant and flavorful salad. You can substitute blue cheese for the goat's cheese, if you wish. I usually like to top this with a simple vinaigrette of fresh basil, apple cider vinegar and olive oil.
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You can add chopped pepperoni, leftover cooked chicken or turkey to this already hearty pasta dish.
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This simple salad mixes canned sweet peas with water chestnuts and green onions in slightly spicy mayonnaise dressing for an easy appetizer or side dish.
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Get Green Salad with Salmon Recipe from Food Network