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Tangy lemons and capers liven up vegetables for a quick, healthy side dish.
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Sweet fruit is wonderfully accented by the tangy salad dressing. Add leftover cooked chicken or turkey and you've got a wonderful main dish salad.
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Egg salad kicked up with Dijon mustard, crumbled bacon and horseradish. I use light mayo and sour cream to keep it healthy. Serve on lightly toasted wheat rolls with lettuce and tomato.
www.delish.com
You can also use arugula, frisee, or Bibb lettuce. Adjust the amount of dressing to taste.
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In this spicy salad, plump grilled scallops sit on top of charred corn tossed with the ingredients in elote, an irresistible Mexican corn-on-the-cob street snack.
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Get the flavors of Mexican grilled corn without having to heat up the grill!
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Tomatoes at the peak of their season, creamy burrata cheese, and a crunchy crumb, mushroom, and almond mixture--a delicious summer treat.
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This hassle-free three-bean salad uses crisp vegetables, a variety of beans, and a homemade vinaigrette dressing.
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Dried cherry and farro salad with toasted walnuts is tossed in a sweet vinaigrette, creating a refreshing and hearty salad.
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If you're not a fan of hazelnuts, substitute toasted walnuts or almonds.
cooking.nytimes.com
This recipe is by Marian Burros and takes About 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This restaurant-worthy buttermilk ranch dressing is simple and delicious. For best flavor development, refrigerate it overnight.