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Roast beef, Neufchatel cheese, tomatoes, and greens are all wrapped up in multi-grain wraps for this light and tasty lunch.
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This recipe is by Frank Bruni and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A real-deal Caesar salad recipe with plenty of anchovies and garlic.
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We've been eating quite a lot of salad lately, and being the protein addict that I am, I'm constantly looking for new ways to make it into a full dinner. This...
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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.
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If you 're on a restricted diet, this is the Caesar salad for you. Egg replacement does the trick. No one will be the wiser when you toss the crisp romaine with this fabulous dressing.
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One fusion food that is definitely worth trying.
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This great summer salad uses bottled dressing, but poultry seasoning and dried oregano are sprinkled in to give it a really interesting flavor. It works nicely with the romaine, green onion, cucumber, celery, and grated carrot salad combo.
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This salad is a tried and true crowd pleaser. A basic romaine salad is dressed up with toasted pecans, cranberries, and crumbled blue cheese and tossed with balsamic vinaigrette to serve. Make this an easy meal by adding grilled chicken and serving with a crusty baguette.
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Cubes of avocado make a rich addition to this classic Greek salad with kalamata olives, fresh parsley, tomatoes, and feta cheese.