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I made up this recipe based on an amazing dish I had at Foxley Bistro in Toronto and it's become a household favorite. I believe the restaurant version was made...
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Tossed in a dressing of ingredients commonly used for deviled eggs, Chef John's chilled egg noodle salad brings all the flavor of the popular appetizer without using eggs.
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This salad has an Asian Flair. It is made with tender snow peas, crunchy water chestnuts and a luscious ginger/yogurt/.mayonnaise dressing. And we can 't forget the star - the chicken.
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A crusty rosemary bread works nicely for this classic Italian salad. The bread - pulled into bite-sized pieces - tomatoes, cucumbers and red onions, are tossed with fresh herbs and just enough vinegar and oil to give them a nice glistening. Four generous servings.
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Give potato salad a modern update by combining white potatoes and sweet potatoes in a light mayo-sour cream dressing sparked with curry powder, lemon juice, and cilantro.
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Get Poached Eggs with Frisee Salad Recipe from Food Network
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Get Tuna Nicoise Salad with Parmesan Recipe from Food Network
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Field greens and arugula are transformed into a sophisticated main course salad by adding chicken apple sausage, Granny Smith apple slices, toasted pecans, and crumbled Blue cheese with a zesty lemon-Dijon mustard dressing. Serve with laffa or pita bread.
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Get Egg-and-Bean Dinner Salad Recipe from Food Network
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Just as the name says, this beautiful and light-tasting quinoa salad features cranberries, apples, and pecans in a Dijon mustard and cinnamon dressing.
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Canned green beans and white corn are mixed with onion and green pepper, mixed with cream soup and baked with a cheesy topping.
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Chicken, potatoes, onion, chicken broth, cream and seasonings all simmered in bacon drippings with dumpling dough and crumbled bacon.