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This lentil salad recipe is tasty, quick, economical, and vegetarian; who could ask for more?
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This exquisitely simple recipe from Jacques Pépin first appeared in The Times in 1991, and couldn't be easier The zucchini is gently roasted until tender, then tossed with salt, pepper, white wine vinegar and oil It's the perfect treatment for almost any summer squash.
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Baby spinach is tossed with thin rings of red onion, toasted pecans and crumbled blue cheese and drizzled with a slightly sweet, warm, garlic-infused balsamic vinaigrette.
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Romaine lettuce and orange slices are tossed with a light honey vinaigrette.
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Watermelon, feta cheese, and sunflower seeds are all you need to make this refreshing salad.
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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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Get Tahini Tuna Salad Recipe from Food Network
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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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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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This creamy but creamless raspberry-orange-banana juice makes a smooth and colorful start to the day.