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This delicious grilled vegetable salad with homemade vinaigrette is served at room temperature. It tastes great the next day, too!
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This salad is a tried and true crowd pleaser. A basic romaine salad is dressed up with toasted pecans, cranberries, and crumbled blue cheese and tossed with balsamic vinaigrette to serve. Make this an easy meal by adding grilled chicken and serving with a crusty baguette.
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Smoky barbecue sauce and cheese-toasted corn bread croutons put a Texas spin on hearty greens.
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Use Bosc pears in this crisp green salad. It's great to serve during the cool weather months.
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We suggest you save a couple of tablespoons of the vinaigrette to drizzle over the cooked chicken. Even better, use this reserved vinaigrette to deglaze the pan, and then drizzle the syrupy remains over the chicken. Pure flavor.
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Get Jicama and Watermelon Salad Recipe from Food Network
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Although it may sound like an odd combination of foods, at least it did to me at first, it is a tasty and hearty salad. You may want to alter the dressing and onion amounts to your taste.
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Serve your finest guests an Italian-inspired salad layered with lentils, fresh mozzarella, prosciutto, and basil.
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Instant ramen is rinsed, drained, and tossed with shrimp, bell pepper, carrot, celery, some peanuts, and your favorite zesty vinaigrette.
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Grilling concentrates the sweet flavor of fresh baby carrots. (Bagged "baby" carrots will never taste the same.)
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This simple side dish is just a mixture of Brussels sprouts, parsnips, and onion in prepared balsamic vinaigrette with brown sugar and thyme.
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Freshly squeezed citrus juices and olive oil create a deliciously light salad dressing for this simple green salad made with arugula, pear, and red bell pepper.