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Authentic Russian olivye is a salad made with boiled potatoes, carrots, and eggs mixed with pickles and peas in a mayonnaise dressing.
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This delicious main-course salad features grilled marinated chicken, a tasty Caesar-style dressing and crunchy croutons.
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This recipe is by Suzanne Hamlin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Back in 1953, long before the Los Angeles chef Roy Choi started making Korean tacos, a different kind of cross-cultural mash-up was minted in England as a way to celebrate the crowning of Queen Elizabeth II Coronation Chicken, a dish with Indian flavors, has since “become a staple in the U.K.,” said Nicky Perry, whose almost-a-quarter-century-old West Village shrine to British food, Tea & Sympathy, serves it as the filling for one of the restaurant’s signature sandwiches “There is such a huge Indian population in the U.K
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This salad has lots of spinach, lots of fresh, sliced strawberries, and a delicious, sweetened oil and vinegar dressing spiked with poppy and sesame seeds.
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Chef Marcel Vigneron's recipe for brussels sprouts salad
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Get Thai Noodle-Steak Salad Recipe from Food Network
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This salad wreath of spinach, arugula, beets, and goat cheese will be a fresh and festive centerpiece on your holiday table.
Ingredients: goat cheese, pistachios
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This versatile salad can be served warm in a tortilla, or as a filling for tacos and burritos.
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Pineapple, cucumber, and mango are mixed with lemon juice and chile powder with lime in this quick and spicy, Mexican-inspired fruit salad.
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The deep, satisfying flavor of roasted beets adds sweetness to a pretty salad of baby spinach, tomato, and avocado, drizzled with homemade balsamic dressing.