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cooking.nytimes.com
The secret here isn’t in the seasonings (though the tarragon and sour cream make it pretty wonderful) but in the texture of the chicken, described as “plush” by the chef Barbara Tropp in her “China Moon” cookbook She incorporated Chinese methods and flavors to her cooking, including this foolproof method for poaching chicken breasts without overcooking It makes a chicken salad that’s perfect for sandwiches (especially on dark rye or sourdough breads) or scooped onto a lettuce-lined plate with sliced radishes, tomatoes, crackers, grapes or all of the above
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Asian noodle salad with plenty of colorful veggies and a sesame ginger dressing.
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This vibrant quinoa lentil salad has a delicious lemon-honey dressing. Crumbled feta adds a salty zing, while the dried cranberries and walnuts add texture.
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Get Baja Lobster and Mango Salad Recipe from Food Network
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Get Bacon and Ranch Potato Salad Recipe from Food Network
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My Mother Louise (1912-1974), a life long resident of New Orleans, LA, made this refreshing salad as a side dish to her fried chicken. She passed the recipe on...
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Get Sweet Potato and Arugula Salad Recipe from Food Network
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Get String Bean and Potato Salad Recipe from Food Network
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Get Brown Rice Salad with Apples Recipe from Food Network
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Get Deviled Egg Salad Club Sandwich Recipe from Food Network
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A colorful salad of couscous, tomatoes and watercress makes a tasty bed for skewers of grilled shrimp. If you cant get beautiful summer tomatoes, its better to leave the tomatoes out. Substitute roasted red bell peppers, if you like.
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Ditch the bottled balsamic—you'll want to drizzle this fruity, homemade version on everything.