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Cherry tomatoes and still more cherry tomatoes are packed into this nippy, wonderful salad or side dish. But they undergo a delicious transformation as they marinate in an herb infused vinegar and oil dressing.
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This refreshing cucumber, tomato, and jicama salad is a crowd-pleasing, quick-and-easy starter for a summer meal.
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A pasta salad made with cheese tortellini, bacon, and broccoli makes a flavorful side dish, and it's hearty enough to make a lunch or light meal, too.
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Barely cooked broccoli is tossed with soy sauce, vinegar, sesame oil and a bit of sugar. Sprinkle on pumpkin seeds for a bit of texture and bite. Wonderful cold or warm.
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This flavorful salad is composed of black beans, rice, fresh tomatoes, Cheddar cheese and green onions dressed with a jalapeno vinaigrette and topped with ripe avocado. Try to use garlic vinegar in the dressing, if you can find it!
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Perfect for a buffet or a barbecue. Customize with your favorite vegetables.
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In this recipe, leftover Thanksgiving turkey is mixed with mayo, apples, walnuts, and grapes into an easy, hearty salad.
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Fruit salad gets a new twist with the addition of Rosa Marina, also known as orzo, pasta in this creamy fruit salad.
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The dressing does double duty as a marinade in this healthy and hearty salad!
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This crowd-pleasing nacho-taco-salad made with cauliflower is perfect for your next summer picnic or potluck.
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Pineapple pretzel salad made with buttery pretzels folded into a fluffy pineapple-cream cheese base will be a favorite dish at your parties.
cooking.nytimes.com
This recipe is by Dana Bowen and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.