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This is a very nice chopped salad with two kinds of lettuce, artichoke hearts, red onion and pimento thrown in for a bit of color and sweetness. The vinegar and oil dressing has lots of Parmesan cheese, and pours deliciously over this salad for six.
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Get Sunny Anderson's Steak Fajitas with Chimichurri and Drunken Peppers Recipe from Food Network
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This kale, cranberry, and pepita salad is a modified version of a national grocery chain's kale salad. It's a delicious way to eat your greens!
cooking.nytimes.com
Though chefs these days get away with calling all sorts of grainy dishes risottos, the finished products often lack the creamy texture that makes classic risottos so appealing But that creamy texture is possible if whole grains are cooked separately and combined with some arborio rice, the traditional risotto rice Wild rice and corn contribute a New World character to this multicolored, multitextured risotto
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Vietnamese rolls stuffed with shrimp get crunch and color from yellow peppers, lettuce, and carrots which, like most orange fruits and vegetables, are high in cancer-fighting alpha carotene.
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Dill is sprinkled on the strawberries and spinach before being tossed in a robust and sweet vinegar and oil dressing laced with hot mustard, onion and garlic powder, and a pinch of cayenne.
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Get Rotisserie Chicken with Black Pepper Vinegar Sauce Recipe from Food Network
cooking.nytimes.com
Vegetables bathed in vinegar are typical condiments in Mexico, but you can bring them to the center of the plate as a filling for a taco If you want spice, add the chipotle, or garnish with some salsa If salt is an issue, use ranchero rather than cotija cheese.
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Get Grilled Greek Summer Salad Recipe from Food Network