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This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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There 's mixed greens in this great salad, along with artichoke hearts and slices of big fat red onion. Toss with a garlicky vinaigrette dressing, top with some grated Parmesan, and you 're ready.
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Crab salad featuring a blend of crab, elbow macaroni, and Cheddar cheese is a party favorite.
Ingredients: sugar, crabmeat, cheddar cheese, peas
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This Arabic fattoush salad is a colorful tossed salad with a lemony garlic dressing.
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Fresh orange segments add a pop of color and bright citrus flavor to this spinach, bacon, and red onion salad with a light dressing.
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This healthy, filling quinoa spinach salad, made with eggs, walnuts, and sunflower seeds is a great alternative to more traditional salads.
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Bosc pears, watercress, and cucumbers are folded into a bowl of quinoa, and then napped with a sensational dressing whipped up with diced Kumquats, olive oil, cilantro, and lemon juice.
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This is a great hot salad to serve on a cold night. This tastes great with any dish and can be changed according to your tastes.
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This simple, colorful, and refreshing fruit salad is a little tangy due to the use of mandarin oranges in juice.
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Four ingredients and a few minutes of prep is all it takes to get countless smiles from delivering this simple fruit salad to the table.
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Sweet and salty flavors combine to make this irresistible salad.
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Cooked macaroni is tossed with your favorite Italian dressing, then marinated overnight, for a creamy tuna-mac salad with loads of flavor.