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A cranberry gelatin salad is made with fresh cranberries, mandarin oranges, and pecans for a tangy, fruity flavor and a nutty crunch.
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A bright contrast in flavors makes this salad a favorite among friends and family. The yams have a subtle sweetness that pairs nicely with the caramelized onions and kale.
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Part of the goodness of these fork-smashed potatoes is their simplicity. Warm potatoes get the fork treatment, as they're smashed up with eggs, dill pickles, mayo, and salt.
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This recipe is by Trish Hall and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The classic pairing of tomatoes and basil brings a gourmet flair to this easy-to-make egg salad sandwich.
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Get Peas and Carrot Succotash Salad Recipe from Food Network
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A refreshing and simple summer salad that's perfect for picnics or barbeques. Cucumbers are marinated in red wine vinegar, sugar, salt, chopped tomatoes, red onions, mint, and olive oil; great with a spicy flank steak and potatoes.
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Get Kale-Pasta Mason Jar Salad Recipe from Food Network
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Chopped Salad: Here’s one excellent excuse to spend some time at the farmers’ market This salad, prepared by Mark Bittman and Sam Sifton for a holiday feast, is chock-full of fresh vegetables and worth the prep time Hunt down a few different herbs to give the salad a complex flavor and aroma
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Make sure you're careful in removing all the skin and pith of the grapefruit so you get a perfect bite of citrus to offset the onion and smoky shrimp.
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Chill this ramen broccoli slaw for an hour in its simple, sweet, and sour vinaigrette and you have a satisfyingly crunchy and easy coleslaw.
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"Millions who never visited the Waldorf owe him a debt," The New York Times wrote in 1950, upon Oscar Tschirky's death Mr Tschirky, a Swiss immigrant who became known as "Oscar of the Waldorf," is credited with creating this piece of Americana in 1893, a timeless dish whose popularity has spread far past the Waldorf's exclusive doors and into home kitchens
Ingredients: apple, celery, mayonnaise, lettuce