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Spinach and romaine lettuce combine with chopped hazelnuts, juicy golden raisins, red onion, creamy avocado slices, and mini shredded wheat cereal biscuits. The delicious dressing features sugar-free strawberry preserves, aged balsamic vinegar, and extra-virgin olive oil.
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Get Scott's Beef Hotdog with Gorgonzola, Marinated Tomatoes, Grilled Onion and Frisee Recipe from Food Network
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But beurre blanc is complex. It tastes shallot-y and wine-y andreally complements the flavor of the fish.
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Smooth, ripe avocados taste great with the zip of pepper jack cheese.
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These Vietnamese spring rolls are the perfect recipe for beating the heat. Poached shrimp, rice noodles, herbs, and lettuce are rolled into a thin rice wrapper. Serve with the sweet and sour dipping sauce.
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Get Fried Chicken Salad Recipe from Food Network
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Get Iceberg Salad with Buttermilk Ranch Dressing Recipe from Food Network
cooking.nytimes.com
This recipe is by Julia Reed and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The recipe for this versatile green sauce comes from Chihuahua, Mexico and can be used to add flavor to burgers, tamales, or really anything you like.
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This sandwich is so healthy and fresh! Crispy veggies and tangy mustard make this meal a real treat that you won't have to feel bad about eating. This sandwich is terrific with gourmet kettle cooked potato chips!
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A big wrap is stuffed full of basil-flavored tuna salad and topped with savory provolone cheese and Greek olives.