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This is, quite possibly, the bread salad to end all bread salads Judy Rodgers, the legendary chef and bread lover, developed it to serve alongside roast chicken, but it's perfect paired with any roast meat Bread chunks are mixed with a sharp vinaigrette, softened currants, toasted pine nuts and lightly cooked scallions and garlic
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Use low-fat mayonnaise and ditch some of the yolks to cut the calories in this egg salad recipe.
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Get Spicy Pasta Salad With Smoked Gouda, Tomatoes and Basil Recipe from Food Network
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For a main-course salad, Cellar Door Cafe chef Charlie Parker concocted this unexpectedly delicious combination of turnips, oranges, and hazelnuts.
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Easy to make ahead, especially for guests who always love this salad. Granny Smith apple marinated in balsamic vinaigrette salad dressing, bleu cheese, pecans, and bacon all tossed over romaine.
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Get Iceberg Wedge Salad with Creamy Gorgonzola Dressing Recipe from Food Network
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What a nice, colorful salad. Thick wedges of cooked beets, thinly sliced apples and orange sections are dressed with a delicious vinaigrette and spooned onto a bed of shredded beet greens.
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Rice wine vinegar, honey, wasabi paste, and fresh lime juice are the key elements of this spunky dressing you can serve over a salmon salad.
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A pretzel crust topped with sweetened cream cheese, pineapple, pudding and whipped topping.
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This Israeli salad, made by tossing cucumbers, bell peppers, and radishes in olive oil, sumac, and lemon juice is a fresh way to enjoy lunch.