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Toasted pine nuts add a nice crunch to this salad with lightly steamed broccoli. The dressing is made with rice wine vinegar and minced garlic.
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Rich with color and texture, and boldly flavored with fresh blackberries and feta cheese, this salad is one of the most wonderful we have enjoyed!
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A big bowl of mixed fruit in sparkling colors tempts the appetite even when it's hot outside.
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Green lentils and kidney beans are tossed in a light vinaigrette for a vegan, protein-packed salad. Bring to your next gathering or pack it for lunch!
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This is the only way my family will eat lentils. It is fast, healthy, inexpensive and tastes good!
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Freshly-baked salmon is chunked in a bowl with thinly-sliced onions, tomatoes, and chopped, fresh basil. And if this isn't glorious enough, a fragrant, hot and spicy dressing is folded in. Serves six.
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This salad is shaken, not tossed. All the ingredients - arugula, cherry tomatoes, pine nuts, Parmesan cheese and an oil and vinegar dressing - are combined in a plastic bowl with a lid and given a few shakes. Topped with avocado slices, it is very presentable for guests.
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A colorful, delicious salad of green and red grapes, lightly sweetened with a combination of marshmallow cream and cream cheese, with a crunch from slivered almonds.
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This is a tuna sandwich you would expect from a high-end sandwich shop. It is light, fresh and full of flavor.
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Kids will love this cool, sweet fruit salad dessert made with easy ingredients like pudding mix. There's chopped apples, bananas, and caramel-peanut candy bars for texture.
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A delicious chilled salad of white kidney (cannellini) beans and shrimp with a zesty herbed dressing. This may be eaten immediately, but is best when left refrigerated several hours, or overnight.
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Tomato wedges are tossed with sliced onions and cucumbers, and marinated with a zesty vinaigrette before being presented on a bed of lettuce with a garnish of hard-cooked egg and anchovy. This is a refreshing and colorful salad to display your fresh tomatoes.