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Orzo pasta is tossed with artichoke hearts, cucumber, feta, tomato, olives and a zesty dressing.
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This salad is a kaleidoscope of color and taste - black beans, yellow corn, green peppers, and red, red tomatoes. Lime juice, garlic and jalapeno give it some punch.
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Green beans, peas, corn, pimento, and other veggies marinate overnight in a tangy vinaigrette dressing.
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Buckwheat is simmered until soft, then combined with Kalamata olives, onion, fresh mint, and dill in this delicious gluten-free dish.
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A fabulous blend of cranberries, nuts, and fruit! Cranberry or Cherry jello may be used instead of raspberry.
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I got this great recipe from a friend and it has become a summer favorite! It is light and refreshing. Great as a side or as a light meal. Walnuts are a nice substitute for the pine nuts.
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Fresh, crisp garden cucumbers, tomato, and red onion show off their best flavors with a bright and light dressing.
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This is a nice and simple cold salad that is nothing more than asparagus dressed in a Chinese-influenced vinaigrette topped with sesame seeds. It's a great way to celebrate the arrival of the asparagus crops!
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A recipe for a refreshing salad: Paper-thin slices of cucumber and red onion are seasoned with dill, garlic, salt, and sugar, then tossed with chopped avocado and red wine vinegar.
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The curry powder mixed into the mayonnaise makes all the difference. You can substitute wild rice instead of white or use a packaged pilaf mix as well. It also molds nicely and mellows in the refrigerator.
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This mixture of artichoke hearts, tuna, spinach, and red bell pepper in a lemon-dill dressing makes a delicious, healthy dish perfect for lunch or a light dinner.
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This salad is sweet and simple - great for a BBQ or a pot luck and best when left to sit for an hour to let flavors meld.