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A light bow-tie pasta salad with ranch dressing and cucumber has only four ingredients. Mix it up, let it sit for at least an hour, and serve nice and cold.
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Brown mustard potato salad with hard-boiled eggs and sweet relish is close to the traditional recipe with a slight twist.
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Ramen noodles, sliced almonds, raisins, and broccoli slaw come together for a crunchy and refreshing picnic salad.
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Hot strips of seasoned beef top this salad dressed with Southwest Fiesta Dressing.
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This clever recipe uses sweet-tart tangerines two ways: Sections of fruit are tossed into the salad, and tangerine juice flavors the vinaigrette.
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Get Kale and Apple Salad Recipe from Food Network
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This layered salad made with corn, red bell pepper, hummus, carrots, and Cheddar cheese is a vegetarian, healthier version of 7-layer dip.
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This is a smooth and creamy raspberry dressing. If you can find raspberry vinegar, use that instead.
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Ground pork, cilantro, green onion, and snow peas are mixed with rice noodles and peanuts in this Asian-inspired cold salad, a refreshing lunch.
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This salad combines warm lobster chunks with tomato and avocado, sprinkled with crumbled feta cheese.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Grilled flank steak is served on a bed of romaine lettuce with fresh mint, cilantro, and Thai basil and tossed in a flavorful lime juice dressing in this authentic Thai steak salad.