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We love this in the summer with BBQ'd ribs or with tacos or enchiladas.
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This is an unusual and tasty high-protein grain salad. Quinoa is a grain that has almost no flavor, but the spices add zest. It's well worth trying, I make it often since discovering quinoa at my health food store.
cooking.nytimes.com
This recipe is by Marian Burros and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This salad is made from uncooked broccoli tossed with an assertive garlic, sesame, chile and cumin-seed vinaigrette slicked with good extra-virgin olive oil and red wine vinegar The acid “cooks” the florets a little as ceviche does fish After an hour, the broccoli softens as if blanched, turning bright emerald, and soaking up all the intense flavors of the dressing
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This delicious grilled vegetable salad with homemade vinaigrette is served at room temperature. It tastes great the next day, too!
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Fresh avocados combine with bacon, green onions, sour cream, and a splash of lemon. Spooned over red leaf lettuce, it's a refreshing salad.
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BLT Salad for dinner tonight! Make with ripe tomatoes, crispy bacon, green beans, and sweet corn.
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A delicious gluten free pasta salad with fresh oregano, yellow cherry tomatoes and baby mozzarella.
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A pasta salad recipe perfect for picnics and barbecues made with cucumbers, chickpeas, and feta cheese in a bright dill and caper dressing.
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Delicious autumn fruit stars in this super simple salad that's made even more flavorful with a sweet and savory caramel-sesame dressing.
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This lovely pink salad combines crunchy baby bok choy, earthy beets, and the sharp flavors of feta and garlic.
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Get Fruit Salad with Spiced Honey and Thyme Recipe from Food Network