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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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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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This salad combines warm lobster chunks with tomato and avocado, sprinkled with crumbled feta cheese.
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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.
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Sliced persimmons, pomegranate seeds, and toasted pecans are layered over herb salad mix and drizzled with a tarragon orange dressing for a delightful fall salad.
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This tasty tri-color rotini pasta with cucumbers, tomatoes, and avocado with Italian dressing makes a great addition to a potluck or picnic.
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This recipe is by Sarah Belk and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: mesclun, olive oil, wine vinegar