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Egg whites and hummus plus a few seasonings make a lighter version of egg salad that makes a great sandwich filling, spread for a wrap, or just to eat by itself.
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Peanuts, crumbled bacon and raisins, join broccoli florets in this tasty salad that is marinated overnight in a mayonnaise dressing.
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A beautiful crimson gelatin salad filled with delicious stuff--jellied cranberry sauce, pineapple, sweet-pitted cherries and chopped pecans. This lovely mixture is stirred into cherry gelatin and chilled.
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This recipe is by Suzanne Hamlin and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Charred Ahi Tuna with Sun-dried Tomato Tapenade and Farrotto Salad Recipe from Food Network
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Roll up a whole wheat tortilla filled with a flavorful mix of salad greens, sprinkle with goat cheese and roasted red peppers, drizzle with oil and vinegar, and lunch is ready.
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This homemade buttermilk ranch dressing is great on salads, but try it on roasted vegetables or in a pasta salad for an extra kick of flavor.
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Sliced sausages, onion, and bell pepper get pan-fried and mixed with blue cheese dressing and hot sauce to deliver a sandwich reminiscent of Buffalo-style chicken wings.
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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.
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This is a very, very healthy and hearty salad with a fabulous grapeseed oil and balsamic vinegar dressing.
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Pistachio pudding, whipped topping, mandarin oranges, fruit cocktail, pineapple, bananas, and miniature marshmallows star in this classic dessert salad.
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Golden toasted ramen noodles are mixed with cashews, shredded cabbage, and green onions, then doused with a soy sauce/oil/vinegar dressing.