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This recipe is by Joan Nathan and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: beets, juice, cloves, cumin, olive oil, parsley
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Pasta cooked in curry powder makes a spicy base for a flavorful mix of shrimp, smoked salmon and tender peas. A tarragon, oil and lemon juice dressing finishes this sophisticated salad.
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I made up this recipe after a similar sandwich served at a diner. It's not the same, but just as good.
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A delicious salmon pasta salad is tossed with a vibrant dressing in this great dish featuring all the food groups!
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Get "Virtual" Tomato Herb Salad Recipe from Food Network
Ingredients: cherry, olive oil, basil leaves
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Get Napa Valley Chicken Salad Recipe from Food Network
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Sweet and tart dried cranberries add a zing to creamy, crowd-pleasing broccoli salad.
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This cauliflower salad combines hard-boiled eggs, shaved carrots, and green onions with a creamy dressing for a side dish for any occasion.
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This is pure picnic food, but can work as a winter 's evening supper as well. Macaroni noodles are cooked up and splashed with vinegar and then folded into chilled veggies - tomatoes, cheese, peppers, green onions, and celery. Then comes the herbed mayonnaise. Serves six.
cooking.nytimes.com
Sometimes a classic, masterfully executed salad is just what you want, and the easier the better Enter this simple French salad, also known as called carottes râpées It is grated carrots dressed with a simple vinaigrette; a lemony one works well
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This apple carrot salad recipe is a quick and colorful side dish perfect for summer picnics.
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This is a great appetizer that goes well with unsalted crackers or toasted bread rounds. Adjust flavor to taste!
Ingredients: olives, garlic, capers, olive oil, water, lemon