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Tomato slices, spring greens, and cooked bacon are layered on a sheet of fresh mozzarella. Roll it up and slice it, and you've got BLT pinwheels!
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This recipe is by Jane Sigal and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Pan-Fried Partridge with a Delicate Pearl Barley, Pea and Lettuce Stew Recipe from Food Network
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Long-grain rice absorbs a broth of pureed green chiles, cilantro, and tomatillos, giving you a flavor-packed yet easy green rice side dish.
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Get Italian Mixed Salad Recipe from Food Network
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Hoagie rolls baked with slices of turkey and provolone cheese and a mushroom/onion saute mixture, then topped with olives, tomato and lettuce. This is a favorite meal with my family. I make it using the turkey and cheese from our local grocery store deli. Note: If desired, spread mustard and mayonnaise on top half of bread before completing sandwich.
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Get Iceberg Wedges with Pancetta Gorgonzola Dressing Recipe from Food Network
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A nice light appetizer. Delicate rice wrappers are filled with noodles, shrimp, carrots, lettuce and basil. Cooked chicken or beef may be substituted for shrimp.
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This colorful salad is a fall and winter favorite. It's garnished with pomegranate arils and dressed with a warm pomegranate vinaigrette.
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For a tasty twist on the classic BLT, Wolfgang Puck tops his bacon, lettuce, and tomato panini with succulent shrimp.
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All the ingredients of a cobb salad atop a hot and juicy turkey burger.