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This tasty salad combines brown rice, kidney beans, crisp vegetables, and raw almonds. All are tossed with Italian dressing for a great tasting cold side dish that pairs beautifully with meats, fish, or sandwiches.
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This salad features all the flavors you'd expect to find in a baked potato, like Cheddar and bacon, but with cauliflower instead of potato.
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This recipe for chili made without beans is a paleo-friendly version of the classic dish.
cooking.nytimes.com
This simple stir-fry is a dish to throw together when you want something like fried rice but don’t have any cooked rice at hand Begin soaking the noodles before you begin to chop the vegetables, and they’ll be ready to stir-fry when the other prep is done.
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I experimented with some ingredients I had in my cupboard and was pleasantly surprised with these results. Also, can be served cold, so it's a great make-ahead lunch food!
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Chef John's version of this roasted red pepper and walnut spread is perfect with fresh pita bread. Garnish with chopped toasted walnuts, a drizzle of olive oil, Aleppo pepper flakes, and chopped parsley.
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A colorful combination of hardy greens, avocado, pear, walnuts, and raisins is tossed with a flavorful vinaigrette dressing for a healthful and hearty salad.
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Cooked green beans are tossed with garlic powder, bread crumbs, olive oil, oregano and basil, and given a fine sprinkling of Parmesan cheese.
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A classic picnic salad, this version is made healthier using whole wheat macaroni and less sugar.
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This salsa with black beans, corn, tomatoes, bell peppers, red onion, jalapeno pepper, and mango makes a perfect summer appetizer.
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My Mother Louise (1912-1974), a life long resident of New Orleans, LA, made this refreshing salad as a side dish to her fried chicken. She passed the recipe on...