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cooking.nytimes.com
Here’s a recipe Mark Bittman picked up on a road trip with his daughter across the United States, from the Black Market restaurant in Indianapolis Kale and sugar snap peas combine with a dressing of ginger, miso and rice vinegar, with dried apricots and feta cheese, almonds and mint — a riot of flavors, and an excellent meal.
www.delish.com
This elegant, crunchy salad includes vitamin-and-mineral-packed beets, turnips, and fennel, plus protein-rich eggs. Barbara Lynch tosses the shaved vegetables with vinegar and olive oil until they're slightly pickled.
www.allrecipes.com
Buckwheat is naturally gluten-free; combine with steamed asparagus and pesto to make a light salad or side that can be served warm or cold.
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Fish sauce, lime juice, garlic, and sugar make a dressing for a salad featuring shrimp, chicken, grapefruit, and coconut. If pomelo is available in your area, use it in place of the grapefruit.
www.simplyrecipes.com
Here's how to make a classic egg salad sandwich! All you need are chopped hard boiled eggs, green onion, celery, mayonnaise and a dash of curry powder. Serve on toasted bread for lunch.
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Ethan Stowell lightens up traditional potato salad by adding plenty of radishes and celery and skipping the usual mayonnaise in favor of a Champagne vinaigrette.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
New Mexican Hatch green-chile powder isn't a substitute for fresh chiles, it's a whole different flavor.
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A bright salsa verde, made with watercress, capers, garlic and anchovy on tomatoes and bread with pecorino.
www.foodnetwork.com
Get Broccoli-Kaffir Lime 'Souffle' with Its Salad Recipe from Food Network
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Get Orange and Blue Cheese Grilled Romaine Salad Recipe from Food Network
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Get Chinois Chicken Salad with Chinese Mustard Vinaigrette Recipe from Food Network