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Get Kicked Up Cole Slaw Recipe from Food Network
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Cream of mushroom soup, Cheddar cheese, and frozen broccoli combine into a quick and easy casserole ready in under an hour.
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This hot potato salad in casserole form has a creamy mayonnaise dressing with bits of bacon and celery throughout. The melted Cheddar cheese makes this dish a crowd pleaser.
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Tuna salad is rolled inside a tortilla, creating a kid-pleasing 'tor-tuna' that is perfect for lunch boxes or on-the-go eating.
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This broccoli salad is a great way to use up leftover grilled chicken. The tangy mayonnaise dressing is easy to whip up, too.
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Our country's birthday on the Fourth of July is traditionally celebrated with parades, American flags waving in the breeze, fireworks exploding in summery skies, and picnics under cool shade trees. Of course, the picnic has almost always included potato salad, often this creamy old-time version.
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With apples and dried cranberries for color and tang, this dressed-up chicken salad is wonderful on bread triangles or served on a lettuce leaf.
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No bacon, no fruit, no seeds: this broccoli salad, adapted from a recipe in a newspaper clipping from 1980, combines potato salad flavors--hard-cooked eggs, dill, celery seed, mayo--with crisp fresh broccoli.
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A Mexican sandwich filled with char grilled steak, beans, avocado, lettuce, and tomato all served up on a warm toasted roll.
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Sausage and mushrooms are baked into this 2-cheese quiche for a crowd-pleasing breakfast or dinner.
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Chef John builds a Cuban sandwich with Swiss cheese, ham, hot pulled pork, pickles, and zesty sauce on tender, crusty Cuban bread.
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This chicken salad has a creamy dressing and is best served over crisp lettuce leaves.