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cooking.nytimes.com
This recipe is by Jacques Pepin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This simple and easy salad dressing recipe is a creamy mixture of avocado and chipotle peppers.
www.allrecipes.com
This slightly sweetened coleslaw is made with the convenient use of prepared coleslaw mix in a creamy salad dressing with poppy seeds.
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Havarti, coleslaw, and sprouts unite to form a grilled cheese to remember!
cooking.nytimes.com
Jonathon Sawyer is no snob Although he runs the kitchens in a slew of acclaimed restaurants in the Cleveland area, including The Greenhouse Tavern, the chef decided to honor Thanksgiving and his home state, Ohio, by sending along a personal recipe that calls to mind the processed-food delights that, for decades, characterized the cooking of the Midwest “Think of this salad as a little slice of nostalgia from the canned-and-frozen households of the mid-20th century,” he wrote in an email
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Get Greek Salad with Oregano Marinated Chicken Recipe from Food Network
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Fennel slaw salad with thinly sliced fennel bulb and a fresh mint vinaigrette. Great with seafood!
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An easy and enticing salad recipe, with sweet grapes, crunchy almonds, and tangy cheese.
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Get Green Salad with Tangerines and Pomegranate Seeds Recipe from Food Network
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A fantastic sandwich with sliced turkey, guacamole, toasted whole wheat bread, fresh tomato, lettuce, bean sprouts, yellow mustard and light mayo. For cheese lovers, Colby-Jack makes a great addition as well. No one I know can resist this one!
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The goat cheese may be plain or have herbs in it, whatever you prefer The only trick to this is the cheese must be melted immediately before serving You can...
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Healthy and Colorful Beet and Kale Salad! Paleo and vegan, with red and golden beets, blood orange slices, kale, and toasted pistachios.