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cooking.nytimes.com
This recipe breaks the taboo of combining seafood and cheese This salad of blanched shrimp, new potatoes and crisp disks of sugar-snap peas is perfectly adequate It is vibrant from fresh mint, tangy from red-wine vinegar and mustard in the vinaigrette, sweet from the shrimp and earthy from the potatoes, but a few shards of young pecorino add the saline funk that brings this dish together
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 2 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: olive oil, lemon juice, salt
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Kiwi Vinaigrette 3 Kiwi peeled and chopped 3 TBLS orange juice 2-3 TBLS olive oil salt and black pepper to taste 1 TBLS rice vinegar ½ tsp Dijon mustard...
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Get Grilled Chicken Salad with Chipotle Chile Dressing and Chile Lime Tortilla Crisps Recipe from Food Network
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Get BBQ Beef Brisket Sandwich with Watercress Salad with Shaved Fennel and Grapefruit Recipe from Food Network
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Get Salad of Spring Mesclun, Blossoms, and Wild Greens, with Lovage-Allium Dressing Recipe from Food Network
www.allrecipes.com
Whether you're counting calories or not, using turkey-style bacon and less blue cheese is a simple way to reduce the calories and fat in this classic main course salad. Topped off with a refreshing avocado dressing, this salad is sure to please!
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Shredded cooked chicken is tossed in a spicy blend of hot sauce and blue cheese dressing in this cheesy, crowd-pleasing appetizer. Nachos never tasted this good.
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Get Crispy Macadamia Crusted Ahi Tuna with Kona Coffee Bbq Sauce Purple Potato Puree Recipe from Food Network
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Rotini pasta and vegetables are tossed with ranch dressing in this cold pasta primavera salad that is perfect for picnics and potlucks.