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A wonderful selection of vegetables with a zippy brown mustard and cider vinegar dressing mixed in.
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Tortellini and marinated artichoke hearts are tossed in a creamy, reduced-fat dressing that is a quick and easy dinner or picnic side dish.
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Pumpkin and flax seeds, red onion, dried cranberries, and pecans are tossed with broccoli in a raspberry vinegar-flavored dressing in this recipe.
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Crunchy cucumbers are tossed in a tangy and simple dressing for a light side dish to any meal.
cooking.nytimes.com
This is, quite possibly, the bread salad to end all bread salads Judy Rodgers, the legendary chef and bread lover, developed it to serve alongside roast chicken, but it's perfect paired with any roast meat Bread chunks are mixed with a sharp vinaigrette, softened currants, toasted pine nuts and lightly cooked scallions and garlic
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Cannellini beans, garbanzo beans, and kidney beans are tossed together with a refreshing Mediterranean-inspired dressing.
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This beautiful vinaigrette combines cranberry sauce and mustard for a light, tangy taste.
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Kebabs of halloumi, red onion, and Roma tomatoes are coated in an oregano marinade and grilled with hearts of romaine.
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This is a great way to use up day-old bread.
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Wanting to do something different with the tuna in my cupboard, I threw together some ingredients that I had left over from a sushi party. Hope you enjoy it as much as I did!
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Pineapple, Spanish peanuts and lots of chopped apples are folded into whipped topping and a nice, thick cooked pineapple juice dressing. Chill for an hour and serve to twelve for dessert.
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Who knew that peach pie filling tasted so good when stirred into a bowl of sliced fruit - kiwi, bananas, grapes, and strawberries? Makes eight very generous servings.