Search Results (7,281 found)
cooking.nytimes.com
The grassy flavor of quinoa works well with cilantro in this main-dish salad I love the versatility of quinoa It can be the building-block ingredient for a salad, as it is in this main-dish salad, or it can be added to salads in smaller amounts, almost as a garnish
cooking.nytimes.com
Here's a creamy, savory and sweet soup that perfectly captures the flavors of fall Amy Lawrence, and her husband, Justin Fox Burks, the authors of the Chubby Vegetarian blog, brought it to The Times in 2012.
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This easy recipe for Watergate salad uses 5 simple ingredients that come together for everyone's favorite Easter and Thanksgiving salad.
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This delicious caprese salad adds sweet corn, avocado, and truffle oil to spruce up the traditional recipe.
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Whip up a quick and easy ham salad spread with hard-cooked eggs, mayonnaise, and pickle relish. Serve with assorted crackers.
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You can prepare this flavorful fava bean salad made with tomatoes, onion, and cucumber tossed with fresh parsley, lemon juice and olive oil in minutes. Makes a great, simple, side dish for traditional Middle Eastern meals.
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Sesame oil, rice vinegar, shredded cabbage, and crushed ramen noodles make this beautiful salad the perfect accompaniment to your favorite Asian dishes.
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A raspberry Dijon vinaigrette dresses up baby greens topped with cranberries, toasted pecans, red onion, and feta cheese.
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This Italian-inspired pasta salad with zesty peppers, briny olives, grape tomatoes, and a creamy dressing is a flavorful favorite.
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Chef John's recipe for Thai-style coconut calamari salad would be great over greens, served with rice, or all on its own!
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Beautiful to look at, great blend of flavors and colors, plus it is super simple to make! Terrific as a side with Mexican cuisine!
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Jicama, onion, bell peppers, and chile peppers are dressed simply in a simple vinegar, sugar, and salt mixture for this terrific Filipino salad.