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This recipe brings together leafy herbs, the whisper of sweetness in fresh corn and summer squash, a ripe tomato, and a splash of lemon, creating a salad with farm-stand allure It is served it with chicken paillards, and the meal would go great with a bottle of dry German riesling.
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Get Sunny's Quick Corn and Pico Salad Recipe from Food Network
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Tuna salad is given a flavor boost through the addition of apple and dried cranberries in this recipe.
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This elegant green salad garnished made with fresh mozzarella, ripe slicing tomatoes, raspberries, and olives is sure to impress your guests.
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Get Macaroni Salad with Dill and Ham Recipe from Food Network
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This vegetarian tortellini salad with peas, tomatoes, Parmesan cheese, chives, and parsley is perfect for potlucks or parties.
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Get Garlic and Herb Chicken Pasta Salad Recipe from Food Network
cooking.nytimes.com
In all of American cooking there is probably no term less meaningful than “salad.” I’m racking my brain for a way to narrow the definition, but the best I can do is a dictionary-like “mixture of food, usually cold or at room temperature, with some kind of dressing.” That’s not saying much, but it opens a world of opportunities, especially when the base ingredient is rice, which offers a far wider variety of flavors and textures than any other grain.
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Corn kernels pan-fried with fajita seasoning are tossed with black beans, jalapeno, and lime and orange juice for a tangy and spicy salad.
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This great way to use kale has everything you could want in a salad: the creaminess of avocado, the tanginess of apple, the crunch of almonds, and, of course, the delicious magic of bacon.
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The bold flavors of lime and cayenne are mellowed by sweet corn in this super-quick dish.