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A layered green salad with green peas, celery, bell peppers, Cheddar cheese, and bacon sprinkled over all. For other variations, I have substituted or added some of my own favorite ingredients, such as: carrots, eggs, mushrooms, sprouts, and seeded cucumbers.
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Broccoli, cauliflower, bacon, and mozzarella cheese are tossed in a creamy mayonnaise dressing to make this cool and refreshing summer salad.
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Layers of French fries, broccoli and ham topped with a creamy soup mixture and sprinkled with cheese.
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With celery, carrots, and cabbage.
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Deviled eggs import the sunny Greek flavors of feta cheese, fresh basil, olives, and balsamic vinegar.
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This tasty appetizer seasoned with thyme, oregano, and savory. Choose good sized mushrooms, about 2 inches across. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first.
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This Russian salad of potatoes, chicken, and olives is eaten in many Mediterranean countries as well. Serve cold, with warm flatbread or pita bread
www.delish.com
Sometimes you can't beat a classic.
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Rainbow pasta dotted with green peas, crunchy bits of celery, and imitation crabmeat is wrapped in a creamy dressing with a touch of sweetness.
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This colorful salad tastes as good as it looks. The dressing is sweet and creamy and poppy seeds add a peppery punch.
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This spicy Peruvian-inspired green sauce made with ghost peppers, jalapeno peppers, sour cream, and cilantro is a quick and easy way to add some heat to any dish.
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This super seven layer dip is piled high with Mexican style goodies. Serve it with tortilla chips!