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Black beans absorb other flavors superbly, so try to leave this for at least 20 minutes before serving to allow the different flavors to blend together.
cooking.nytimes.com
This salad is a riff on a traditional Spanish dish, pulpo a la gallega, a favorite item on tapas bar menus all over the country It is essentially boiled octopus and potatoes, sliced and served with a good drizzle of olive oil and a dusting of smoky pimentón This version uses lobster instead, and adds strips of roasted pepper and cherry tomatoes.
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Cubed chicken breast is combined with smoky, spicy chipotle peppers and feta cheese in this flavorful salad.
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This is a simple but tasty macaroni salad made with zesty white pepper, jalapeno, and green onions.
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French bread topped with a creamy Swiss cheese spread tastes great as a party appetizer! These may be served without broiling.
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Grilled chicken is tossed with apple, candied walnuts, and blue cheese in raspberry vinaigrette to deliver a sweet topping to a large plate of salad greens.
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Toss radiatore pasta, ham, olives, Cotija cheese, and Greek dressing together for a Mediterranean-inspired pasta salad.
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Several types of berries, toasted nuts, and a mango dressing are lovely and delicious with mixed greens.
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Gorgonzola cheese and pecans top a mix of salad greens or arugula with a drizzle of hazelnut oil.
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Cinnamon and coconut add their flavors to this fruit salad of watermelon, peach, nectarine, plum, blueberries, and grapes.
www.delish.com
When skirt steak is paired with tender greens and a citrus dressing, it becomes a main-course salad.
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This no-mayo egg salad made with tahini, yogurt, and za'atar is a tasty Mediterranean-inspired twist on the traditional egg salad.