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Use colorful corkscrew pasta to make a festive cold salad packed full of fresh tomatoes, bell peppers, onions, cucumbers, broccoli and mushrooms. Toss with your favorite Italian-style salad dressing and chill to let the flavors blossom before serving.
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Grab-and-go Greek salads in jars! Mild and smooth California black ripe olives are the stars – they'll hold up to a few hours in your lunch box.
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A totally unique salsa that's great with tortilla chips, and keeps for several days. This salsa tastes even better the second day!
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Get Mexican Macaroni Salad Recipe from Food Network
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Quesadillas on the grill make for a quick and easy supper on a hot day. Cooked chicken and imitation crab are great substitutes for the shrimp, as well as any vegetables and cheese of your choice. Serve with a tossed salad and Mexican rice.
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Crisp water chestnuts (or Granny Smith apple, if you prefer) add a refreshing crunch to the salty and chewy combination of tuna and pasta.
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Get Halibut with Brown Butter, Crushed Chickpeas with Olives and Roasted Cumin Carrots Recipe from Food Network
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No special equipment needed for these Spanish-inspired panini. Rachael Ray suggests using your grill instead!
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Get Couscous Stuffed Chicken Breast with Feta, Sun-Dried Tomatoes and Kalamata Olives Recipe from Food Network
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Chicken Marbella is a classic dish that some say is the finest to ever come out of The Silver Palate Cookbook. To make it a bit easier, I decided to adapt the...
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Get Greek Pizza with Chicken, Feta and Olives with Mixed Cherry Tomato Salad Recipe from Food Network