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Get Pasta Salad with Lemon-Pesto Dressing Recipe from Food Network
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
For this main course, prepare farro much as you would risotto: add stock slowly while the grains cook, so that they gradually become plump. Then mix in artichokes and top the dish with celery, parsley, and tarragon salad, and shavings of nutty Grana Padan
cooking.nytimes.com
Melon and cucumber are a marvelous combination, never more so than when ripe tomatoes provide a bridge between the two Parsley, mint and the refreshing bite of Champagne vinegar take the flavors even higher, making this salad both a perfect lunch or a fine start to a summer dinner.
www.allrecipes.com
The name just about says it all. Except we should mention the dressing, it 's creamy, has a smidgen of garlic, mayonnaise and two kinds of vinegar - balsamic and red wine. Serves four.
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Get Eastern Style Tuna Nicoise Salad with Tea Marbled Eggs and Wasabi Vinaigrette Recipe from Food Network
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Penne pasta and fresh vegetables are tossed with Catalina and Italian-style dressings.
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Great textures and tastes in this salad of chickpeas, chopped apples, and nuts. A creamy honey-mustard dressing adds yet another taste dimension.
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A recipe for quinoa salad with Indian spices
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This elegant, seasonal, refreshing salad showcases delicate springtime vegetables simply dressed in a bright lime vinaigrette.
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This is a quick marinade that works on either chicken or beef. You just need Italian salad dressing, soy sauce, ginger, and garlic.
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Pack a serving of this cheerful salad in a small resealable container for an easy lunch box veggie side!
Ingredients: carrots, sunflower seeds, oil