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Grilled chicken tenders are basted with BBQ sauce and combined with bacon, ranch, lettuce, and tomato to make these easy handheld wraps that are crisped up on the grill.
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This recipe is by Steven Raichlen and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This sour apple salad is both nutritious and delicious - it contains fruit, vegetables and seeds. You can use any type of dressing and lettuce in this recipe.
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This salad is part of menu for watching this year's Oscars. The menu featured the following recipes: Bosc Pear Avocado Salad with Ginger Vinaigrette Thai Curry...
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These addictive mashed potatoes are equal parts potatoes and greens, lending texture and fresh flavor to the classic side dish The amount of oil here is significant, but we all know that what makes mashed potatoes really good is fat Use the best olive oil you have
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This salad combines warm lobster chunks with tomato and avocado, sprinkled with crumbled feta cheese.
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This salad has everything you need for a delicious meal. It's simple and provides protein and servings of vegetables tossed together in one dish.
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Get Mozzarella Salad Recipe from Food Network
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Crispy fried shrimp sandwiches are served piping hot with a spicy and tangy remoulade sauce.
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Mushrooms, salad greens, chopped pecans, and lots and lots of fresh, sliced strawberries are all dressed with a poppy seed dressing in this fabulous taste sensation. Makes eight generous servings.
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This is, quite possibly, the bread salad to end all bread salads Judy Rodgers, the legendary chef and bread lover, developed it to serve alongside roast chicken, but it's perfect paired with any roast meat Bread chunks are mixed with a sharp vinaigrette, softened currants, toasted pine nuts and lightly cooked scallions and garlic
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Get Buffalo Chicken Salad Recipe from Food Network