Search Results (2,276 found)
www.delish.com
This impressive cool-weather salad is an extraordinarily addictive mix of sweet, crunchy, and salty ingredients.
cooking.nytimes.com
A pile of this chicken salad plopped on top of a bed of greens or tucked between two slices of good bread would make a most excellent lunch or light supper It starts with a quick dressing made of mayonnaise, chopped chives, parsley and tarragon and the juice and zest of a lemon Combine the dressing with chopped, cooked chicken (for ease, use supermarket rotisserie chicken or Thanksgiving turkey leftovers), red grapes, red onion, celery and walnuts
www.foodnetwork.com
Get Fried Brussels Sprouts with Walnuts and Capers Recipe from Food Network
www.allrecipes.com
Spring greens are blended with banana, pear, walnuts, and grapes in this energy elixir smoothie that is quick and easy to put together.
www.allrecipes.com
An easy, yummy salad, perfect for any season, with berries, nuts, and greens. For an entree add chicken, diced apples, and diced green onions!
www.allrecipes.com
A German Christmas treat. This recipe was handed down by my great grandmother to my grandmother to my mother.
cooking.nytimes.com
This recipe for a not-too-sweet, olive-oil and honey-enriched granola can be used as a template Vary the types and amounts of puffed and rolled (also called flaked) grains, coconut and nuts to suit your taste, as long as you use eight cups altogether And feel free to add chopped dried fruit at the end, stirring it into the granola mix while it’s still warm
www.simplyrecipes.com
Chicken salad with arugula, goat cheese, and apple slices.
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Get Langoustines with Candied Tomatoes, Chutney, and Salad with Sesame Seeds Recipe from Food Network
www.simplyrecipes.com
Easy to make savory rustic tart with Granny Smith apples, walnuts, maple syrup, thyme and gorgonzola cheese
cooking.nytimes.com
Pears and walnuts complement dark black and pale brown rice in this sweet and savory mixture Make sure you don’t overcook the pears; they need only a quick sear in the pan The cooked grains will keep for 3 days in the refrigerator and can be frozen