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Recipe By: Grace Parisi Servings: MAKES 32 TEA SANDWICHES
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When skirt steak is paired with tender greens and a citrus dressing, it becomes a main-course salad.
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An appetite-piquing salad with peppery greens and tart pineapple.
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In this simple dish, winter ingredients come together in a springlike way: a composed salad of shrimp and watercress, garnished with golden beets, celery and hard-cooked egg There’s a zippy horseradish rémoulade, spiked with fresh tarragon and dill.
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This recipe is by Suzanne Hamlin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Chicken Cordon Bleu Sandwiches Recipe from Food Network
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Smoky barbecue sauce and cheese-toasted corn bread croutons put a Texas spin on hearty greens.
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This is a great recipe for this classic salad chock full of apples, walnuts, celery, and grapes. The mayonnaise dressing is perfect and a bit different, with apple juice, yogurt, and celery seeds mixed in.
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Get Tomato Salad with Field Greens Recipe from Food Network
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This recipe is by Florence Fabricant and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Quick Avocado-Sprout-Vinaigrette Salad Recipe from Food Network