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This easy chicken salad includes diced jalapenos, which make it spicy and delicious. You can eat it with crackers, but it tastes much better with tostadas.
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Sweet onion, fresh green beans, feta cheese, garlic and several vinegars mingle in this piquant salad.
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It is easy to love this popular combination. Light, healthful, and delicious, it is best prepared when strawberries are at their early-summer peak.
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This dish is summery and lower in fat than many, yet it's surprisingly filling. It's also simple to prepare and uses common ingredients.
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Brown rice gets dressed up Mexican style, with kidney and black beans, corn, peppers, lime, and cilantro in a colorful cold salad.
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Toasted almonds and balsamic vinegar add pizzazz to this fresh bean salad. It's a great side for grilled meats, sandwiches, or simply prepared fish.
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Sweet and tangy with a little bite of Dijon mustard, this is a perfect compliment to green salads with fruit, such as apples and berries.
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A grilled bread salad recipe that takes the flavors of eggplant Parmesan—tomato, mozzarella, basil, and eggplant—and makes a unique panzanella-like dish.
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Cucumber, onion, and tomato are tossed in a simple blend of champagne and balsamic vinegars and just a touch of agave nectar for sweetness.
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Broiled fresh corn is tossed with Cajun mayonnaise, avocado, and cilantro for a spicy take on a summery salad.
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There are different ways to make grilled eggplant salad, a very common summer salad in my country. This is a version called 'agioritiki' named from mount Athos (Agion Oros). It's refreshing with smoky flavor and can stay refrigerated up to three days. Serve it as a salad or on top of whole-wheat bread slices.
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Curry chicken salad with grapes, almonds, and parsley is a nice salad topper, filling for a croissant, or a snack simply eaten with a fork.