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Baked chips are usually kind of horrible. This is a way to make them crispy while also keeping them relatively healthy.
Ingredients: corn tortillas, olive oil
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Not only is this relatively inexpensive, but it's also easy to make! And, these chips can be cooled and stored in an airtight container for two days.
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Brown rice, collard greens, and green peas join other vegetables in this colorful salad.
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After you have grilled up Vegetables with Walnut Dressing, pair with pearled barley and Pecorino cheese for a lively summer grain salad.
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Asian style salad with cellophane noodles, hard boiled eggs, fried tofu, and sauteed zucchini and onion, tossed with a tasty, spicy Thai chile sauce.
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Asparagus and mandarin oranges are tossed in a simple balsamic reduction creating a quick and easy salad.
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This is a quick and delicious warm salad that can be either a light lunch, or a side dish to a nice steak or pork chop dinner.
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This salad uses quinoa, which gives a nice texture and mild nutty flavor to the dish. Best served chilled, this salad is wonderful for picnics.
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Like green papaya salad (som tam), this refreshing dish gets its flavors from Thai chilies, dried shrimp, long beans, and cherry tomatoes.
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A vintage recipe for delicious macaroni salad has albacore tuna, chunks of Cheddar cheese, and green sweet peas in a simple mayonnaise dressing. Just mix, chill, and serve.
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Try this tuna salad with less mayo and lots of honey mustard flavor. Serve on bread with lettuce and tomato for a quick lunch.
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A light and refreshing cold salad loaded with pomelo, rice vermicelli, and an Asian-inspired dressing made with fish sauce and sweet chili sauce.