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Bobby Flay's version of Russian dressing is tangier than the classic; made with nonfat Greek yogurt, it has just one-sixth the calories. Serve on romaine lettuce, as a crudité dip, or spread on fish before broiling.
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This is a quick sweet-and-sour sauce you can serve over meat, vegetables, rice, pasta, or any combination thereof!
cooking.nytimes.com
This puréed tomato soup is much like gazpacho, but without bread And this soup is strained, so it has a different, lighter texture and an intense, concentrated tomato flavor that is extremely refreshing on a hot summer day or evening.
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Real bacon bits and a bit of sweet pickle relish juice give these easy egg appetizers their slightly sweet, savory appeal.
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This recipe was handed down to me from my Grandma. Little mushrooms are marinated in a zesty mixture. They're great for buffet style gatherings. They keep well for a long time in the fridge, or you may can them in mason jars and store in cupboard.
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Lentils and crunchy vegetables are tossed in a vinaigrette for a quick and easy salad perfect for picnics or lunch.
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My grandma gave me this recipe last year. My co-workers are always asking me to make it for them. The ground cloves add that special flavor
cooking.nytimes.com
This recipe is by Mark Bittman and takes 2 hours, largely unattended. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Steamed Carrots with Lemon-Dill Vinaigrette Recipe from Food Network
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This spicy pasta salad is bursting with flavor and is liberally dotted with chunks of tomatoes and red and green peppers.
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Cashews, Swiss cheese, and leaf lettuce are tossed in a homemade poppy seed dressing for a crowd-pleaser of a salad.
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Cabbage, cucumber, carrots and onion marinated in vinaigrette.