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Pine nuts are a special treat in any salad, but the other ingredients are swell too - tomatoes, spring onions and black and green olives. It 's tossed with vinaigrette and chilled.
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Thinly sliced green cabbage and red onion with fresh homemade Italian dressing.
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This is a fresh variation on an old classic. Egg salad is spiced up with fresh cilantro and mushrooms as well as the usual ingredients. Great for a spring or summertime meal, or just as lunch to take to work!
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This fresh and bright Hawaiian ahi tuna salad can be served as an appetizer or a summer entree. It is traditionally made with a stringy seaweed called limu ogo and inamona, ground roasted kukui nuts.
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Romaine hearts are slightly charred on the grill, and served with a fabulous shallot-balsamic dressing. Accompanied with oven dried tomatoes. Whoever eats this will go nuts for it!!!
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The sweet, bitter combination of the apple and endive makes this a versatile side salad.
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Watermelon and cucumbers are tossed in a light dressing made with seasoned rice vinegar, white wine vinegar, and lime juice for a refreshing summer salad.
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An easy yet unexpected weeknight dinner.
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This recipe is by Christine Muhlke and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This Italian-inspired pasta salad with zesty peppers, briny olives, grape tomatoes, and a creamy dressing is a flavorful favorite.
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Radishes and toasted walnuts are tossed in a vinaigrette flecked with mint in this quick and easy Lebanese radish salad.
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Peanuts, crumbled bacon and raisins, join broccoli florets in this tasty salad that is marinated overnight in a mayonnaise dressing.