Search Results (2,127 found)
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fennel slaw salad with thinly sliced fennel bulb and a fresh mint vinaigrette. Great with seafood!
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This is a super easy recipe that includes no tomato.
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I love the added flavor the Portabella and Shiitake Mushrooms give this dressing. It's a favorite!
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This is a wonderful salad on its own, or as the basis of your own creation. Strips of smoked salmon atop the lentils is one idea.
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Sweet, vinegary and delicious. Honey, orange juice and Dijon mustard are shaken with a good balsamic vinegar until well combined. Chill and serve over a simple green salad or splash onto warm asparagus.
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Red wine vinegar, dill, onion and garlic powder, and mustard blend to make this simple to prepare vinaigrette.
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Make your own garlic ranch dressing using mayonnaise, buttermilk, hard-boiled eggs, and plenty of garlic powder.
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This creamy dressing pair cool, tangy yogurt with orange juice, spicy ginger, fragrant orange peel and a hint of fiery cayenne.
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Romaine lettuce holds up well to a light dressing that substitutes plain, nonfat yogurt for most of the oil.
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A delicious salad that is great for a quick snack, but attractive enough for entertaining. You can even have it as a meal in a sandwich, or as a salad atop a lettuce leaf.
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This unassuming dip, loaded with shrimp and Italian-style seasonings, is simple to make and hard to resist. It is best served with rippled potato chips. Enjoy!!