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Veggies, beans, and cheese sandwiched between two tortillas then heated in oil until golden on both sides.
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A very tasty soy sauce dressing is poured over chilled, cooked rice and lots of veggies - spinach, bean sprouts, mushrooms, peppers, green onions, celery. And lest we forget, a generous sprinkling of cashews. Serves twelve.
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 3 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: sugar, vanilla bean
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Fresh, lemon-scented crab cakes are pan fried to golden brown and served on top of mixed greens with a tangy vinaigrette and avocado slices in this elegant appetizer dish.
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Parsley, shredded carrot, pimentos and white onion all play their part in making the dressing and the salad taste sensational.
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Vanilla yogurt adds a different, healthy twist and tang to this light, delicious potato salad. It's great as a side dish or even an autumn picnic.
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Asparagus Artichoke Salad! A light springtime salad of grilled or roasted asparagus with marinated artichoke hearts and cherry tomatoes.
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Serrano chile sauce provides some kick to this tuna salad.
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Cucumber and peas are mixed up with a creamy Greek yogurt dressing and fresh herbs in this easy salad.
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Spice up your summer BBQ with a Creole potato salad, seasoned with spicy creole mustard.
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This psychedelic Mediterranean-inspired salad from chef Nick Korbee of Egg Shop in NYC, marries bright, fresh ingredients with sweet, earthy roasted beets and...
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A classic steak and bacon salad recipe.