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For the greatest omega-3 benefit buy the fattiest fish. Try mackerel, anchovies, herring, sardines, salmon, tuna and turbot. Frozen and canned are OK, the USDA says.
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This chicken salad is sweet and juicy from fruit, crunchy from pecans, and has a savory herb element from fresh tarragon. It's perfect served over greens or on a croissant.
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Get Mint Marinated Grilled Shrimp Tabbouleh Salad Recipe from Food Network
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A cool strawberry gelatin salad with a cream cheese middle and pretzel crust.
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Make a Russian-inspired potato salad with only potatoes, canned beets, eggs, and mayonnaise. Peas are an option.
Ingredients: potatoes, beets, eggs, mayonnaise
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This savory tuna salad comes without mayonnaise and uses cherry tomatoes, white beans, and lemon juice instead.
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It wouldn't be Thanksgiving without a bowl of cranberry gelatin salad. Here's a creamy one made with raspberry gelatin, whipped topping, cream cheese, crushed pineapple, nuts, and whole cranberry sauce.
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A version of popular Waldorf salad made with chicken breasts, roasted walnuts, apple, dried cranberries, and grapes is served in a light mayonnaise and yogurt dressing.
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Quick easy quinoa salad with cucumbers and mint. Perfect for a summer picnic salad!
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Get Charred Octopus and White Bean Salad Recipe from Food Network
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Grilled chicken and orzo are tossed with spinach and a homemade balsamic vinaigrette creating a chicken Florentine as a salad.
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This recipe is by Moira Hodgson and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.