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Get Red, White, and Blueberry Salad Recipe from Food Network
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Seashell pasta tossed with chopped carrots, green bell pepper, celery, and cooked ham in a lively mustard-mayo-white vinegar dressing is a flavor-packed variation on traditional macaroni salad.
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Chicken, asparagus, artichokes, and crumbled bacon come together in this hearty pasta salad. It's a great way to use leftovers; if you have onion and celery, throw that in too!
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For a healthful lunch or dinner, try this tuna-stuffed sourdough sandwich. Crisp celery and apples add bite to the lemony basil mayo-dressed tuna.
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This cold salad recipe features lentils and tri-color spiral pasta and uses a Greek vinaigrette to make for a fast preparation.
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My Grandparents used to make this for us when we were children. The addition of escarole adds a great flavor to the bacon, potatoes and eggs.
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This is my potluck staple. It's incredibly delicious and vegan, so almost everyone can eat it. Adapted from Mexican Chickpea Salad from Moosewood Daily Special...
Ingredients: chickpeas, red onion, cilantro
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My grandpa frequently sends me veggies from his garden, and the cucumbers always go bad! Though I've never cared for them much, this is an easy recipe that even I can enjoy.
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A cranberry gelatin salad is made with fresh cranberries, mandarin oranges, and pecans for a tangy, fruity flavor and a nutty crunch.
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Part of the goodness of these fork-smashed potatoes is their simplicity. Warm potatoes get the fork treatment, as they're smashed up with eggs, dill pickles, mayo, and salt.
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The classic pairing of tomatoes and basil brings a gourmet flair to this easy-to-make egg salad sandwich.
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This easy recipe combines the pungent flavors of curry and mango for a filling and delicious dish that will have everyone going back for seconds!