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cooking.nytimes.com
This recipe, from Alan Ashkinaze of the now-closed Millesime in Manhattan, came to The Times in 2012 In his version of the classic Caesar salad, a light grilling enhances the flavor of the romaine lettuce, which is then brushed with a dressing brightened by lime juice The whole thing is finished with Parmesan, toasted on the grill
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Chicken, pineapple, avocado, and black beans bring all of the flavors of Cuba to romaine lettuce! I came up with this recipe to use leftover chicken in a way that combines all of the delicious Cuban flavors I grew up with.
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These crostini are ready for a party topped with black and green olives over smooth spreadable cheeses in this easy gourmet appetizer.
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Bacon, lettuce, tomato, and a mayonnaise-based dressing are stirred into bow-tie pasta for a new spin on the traditional BLT.
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This is a classic, but easy Greek salad with a simple, simple dressing. Chop and dice all the veggies - bell peppers, cucumbers, tomatoes, red onions, and olives. Then whip up the vinegar and oil dressing. Toss one with the other, and add crumbled feta cheese.
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A flavorful update of a traditional picnic side dish recipe, with sour cream for extra tang.
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What makes this traditional potato salad so good is that the dressing is poured onto the potatoes while they are still warm. Then the whole wonderful concoction sits for an hour to blend all the flavors perfectly. Makes six generous servings.
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Whether you use leftover chicken from an earlier meal, or you make the chicken specifically for this dish, you'll be pleased with the combination of celery, dried cranberries, cashews, spices, and mayonnaise for a quick and delicious sandwich option.
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This cool, creamy and tangy dressing is a spicy pink classic!
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A bright, colorful salad with linguini, carrots, green onions, and lightly cooked green beans gets an Asian taste from orange zest, toasted sesame oil and soy sauce, and a hint of heat from chopped serrano peppers.
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Miniature marshmallows, peanuts, apples and pineapple chunks are folded into a sweet vinegar and pineapple juice dressing, and then folded into a nice whipped topping. Makes eight generous servings.
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Unexpected Indian flavorings take this favorite to an appealing new place. Eat with pita chips, bread, or carrot sticks.