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This easy salad is quick to throw together out of pantry ingredients. Sweet canned peas and corn, canned mushrooms, and hard-boiled egg combine with a creamy dressing and some zesty pickled pimentos.
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Succulent chicken breast chunks and penne pasta tossed with broccoli and green onions.
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Vinegar with a bit of sugar "pickles " the cucumbers and red onion slices nicely. Serve as is, or spoon over grilled hamburgers or layer between two slices of cheese in a grilled cheese sandwich.
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This recipe is by Jacques Pepin and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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We like a buffet with all the family here. We serve a variety of salads. This is also great for summer picnics and cookouts. Keeps well, and serves a lot of people.
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Macaroni in a simple syrup is tossed with pineapple chunks, mandarin oranges and whipped topping for a sweet, cool side dish.
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You'll be surprised by how good this dessert is! The crust combines crushed pretzels, powdered sugar and melted butter. Then the crust is layered with a cream cheese filling and a strawberry gelatin topping.
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Seasoned ground beef, pinto and kidney beans, lettuce, tomatoes, Cheddar cheese, and avocado round out this hearty main dish salad. It's topped with crushed corn chips and Catalina dressing.
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Cranberries are ground with oranges, a carrot and pecans, then combined with pineapple and raspberry gelatin.
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Very good and very Italian with its garlic, parsley olive oil and vinegar dressing. The potatoes are cooked, chopped, and bathed in this lovely dressing and then chilled overnight.
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A quick and easy Greek-inspired salad is ready in twenty minutes with cucumber, kalamata olives, and a homemade dressing. Top with a sprinkling of feta cheese.
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Chopped cauliflower, broccoli, and carrots are tossed with fresh herbs and garlic, golden raisins, toasted pumpkin seeds, olive oil, and cider vinegar.