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Peanut butter and honey granola bars are loaded with nuts and seeds for a hearty on-the-go snack the whole family will enjoy.
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These bars are packed with dates, raisins, apricots, banana, and walnuts for a grab-and-go snack you can enjoy anytime.
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This kale salad recipe delivers a big bowl of vegetables, fruits, nuts, and seeds for a filling potluck favorite.
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Tabbouleh is a Middle Eastern salad typically made with bulgur (dried and ground or crushed wheat berries that are parboiled). Here, warm brown rice takes bulgur's place.
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Crunchy ramen noodles, red cabbage, sunflower and sesame seeds, and almonds are tossed with vinaigrette for a tasty summer salad.
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A homemade dressing made with vinegar, ketchup, brown sugar, and a touch of Worcestershire sauce takes this classic spinach salad with bacon and eggs to a whole new delicious level.
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Zucchini is the basis for these delicious muffins. Sunflower seeds add a nice texture.
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I worked at a sandwich shop that made these vegetable sandwiches stuffed with cucumbers, sprouts, tomatoes, and avocadoes. They were a veggie's dream!
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Roasted Brussels sprouts are tossed with a maple-bacon dressing, toasted hazelnuts, and dried cranberries for a unique and delicious salad.
cooking.nytimes.com
A play on the Vietnamese chicken noodle soup, this clear broth, paired with rice noodles and flavored with charred onions and ginger, star anise, brown sugar and fish sauce, comes served with a platter of fresh garnishes But this is more than your basic noodle soup: A spritz of lime at the end adds some tang, and mung beans and Thai basil a crunchy bite.
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Get Snapper with Kale-Orange Salad Recipe from Food Network
cooking.nytimes.com
Once you’ve made the tomatillo salsa, this light filling is very quick to put together.