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In this creative remix of a classic Caesar, Melissa Rubel Jacobson pan-fries tofu cubes until they become crisp and crouton-like. Plus, she blends soft tofu with olive oil, lemon juice, and an anchovy to make a terrific Caesar-style dressing.
www.allrecipes.com
Try this pasta salad recipe as a great lunch box-filler, rich in chicken, broccoli, and corn, that is quick and easy to make. Even kids love it.
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Finally, a kale salad we can truly get behind.
cooking.nytimes.com
This is almost a classic spinach and mushroom salad, but it’s bulked up by the quinoa, which goes very well with the mix and is nicely complemented by the walnuts.
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This different Jell-O® salad, made with cabbage, chopped ham, mayonnaise, and spicy brown mustard, has a taste that's more savory than sweet.
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This vegetarian tortellini salad recipe is a great way to use up summer squash and zucchini, and is made even more delicious with a homemade Italian dressing.
www.simplyrecipes.com
Simple cherry and pear tomato Greek salad with cucumbers, feta cheese, shallots, mint, and oregano.
cooking.nytimes.com
This recipe brings together leafy herbs, the whisper of sweetness in fresh corn and summer squash, a ripe tomato, and a splash of lemon, creating a salad with farm-stand allure It is served it with chicken paillards, and the meal would go great with a bottle of dry German riesling.
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This fresh salad uses bunches of cilantro, plus tomatoes, green onions, jalapeno peppers, avocado, and feta cheese.
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Get Macaroni Salad with Dill and Ham Recipe from Food Network
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Get Sunny's Quick Corn and Pico Salad Recipe from Food Network
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This bean salad is best served at room temperature after being chilled in the refrigerator overnight to allow the flavors to meld, but can be enjoyed immediately if you're in need of a quick dish.