Search Results (1,679 found)
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Green salad gets some Cuban flair with the addition of avocados, tomatoes, and black beans.
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Tangy grilled chicken atop a bed of greens mixed with onions, raisins, almonds, pineapple, mint sprigs, and lime. Includes a zesty Indian-style salad dressing.
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The tangy, bold taste of quickly cooked mustard greens pairs perfectly with nutty sesame oil and Japanese rice wine for a simple but savory side dish with an Asian inspiration.
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Kale, spinach, and dried cranberries are tossed with feta cheese creating a salad perfect for summer or Thanksgiving dinner.
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This simple vegetable side dish goes perfectly with any summer meal.
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An easy, healthy halibut dinner for two, on a salad of mixed greens with avocado and orange.
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Sliced pears, dried cranberries, Havarti cheese, pecans, and almonds makes this green salad go from simple to sensational.
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This simple, rustic salad features crisp romaine topped with orange, red and yellow peppers, paper thin slices of fresh Parmesan and a perky raspberry vinaigrette.
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Onions are caramelized and blended with paprika and rye bread in this delicious sauce. When we were little my Oma would serve this sauce over either pork or beef.
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A blend of pasilla and guajillo chiles, vinegar, achiote powder, cumin, and garlic make a tasty rub for pork loin or tenderloin, while pineapple adds sweetness.
cooking.nytimes.com
This recipe is by Marian Burros and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Spicy mustard greens, chile sauce, and cornichons liven up this potato salad.