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Crunchy ramen noodles are tossed with broccoli coleslaw, sunflower seeds, and almonds for a refreshing summer salad, perfect for picnics.
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Crabmeat and black-eyed peas join a party of fresh broccoli, bell peppers, tomatoes and green onions. Coat with a savory blend of mayonnaise and Italian-style salad dressing and give a lively toss with cooked pasta. Chill thoroughly and serve.
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This hearty one-skillet dinner with chicken, kale, and sun-dried tomatoes makes a perfect busy weeknight meal.
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Asparagus, sugar snap peas, beans, and other vegetables are cooked until just crisp-tender, then tossed in homemade honey-Dijon dressing.
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Get "Mock" Fettuccini Primavera Recipe from Food Network
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Quick and easy recipe that is great at parties and showers. You can use any combination of chopped veggies and cheeses-whatever your family likes!
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This meatless entrée uses chicken broth and a little cornstarch instead of the usual cream and butter to make a tasty but lighter version of classic pasta primavera.
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New Orleans-style "barbecue" shrimp is made with Creole seasoning, Worcestershire sauce, beer, and butter, but David Kinch switches out those flavors here for a garlicky Italian anchovy sauce known as bagna cauda.
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A quick and easy chicken alfredo dinner with broccoli, zucchini, and red bell pepper. The sauce is enriched by cream cheese.
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Cut this pizza-style recipe into bite-sized squares and serve as delicious cheese and veggie topped appetizers.
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Soy sauce and sugar, added to a bit of vinegar and oil, stir up into a dandy dressing that tops this broccoli/romaine salad. Lightly toasted ramen noodles and chopped walnuts are sprinkled on before serving.