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Leftover chicken and cooked rice can be turned into a big bowl of Mexican-influenced flavor via the addition of salsa, beans, corn, avocado, and cilantro.
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Get Hot and Sour Beef Salad Recipe from Food Network
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A simple cumin dressing is tossed with a salad bowl full of kernel corn and black beans. It's sensational as is but we think it would be super rolled in a warm tortilla with a dollop of sour cream.
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Fresh broccoli, shredded carrot and crumbled bacon are tossed in a mayonnaise-based dressing in this salad serving 12.
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Seasoned chicken strips highlight this pasta salad tossed with tomatoes, chopped lettuce, mozzarella, and onion. Feel free to add your favorite garnishes.
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A great, fresh-tasting picnic salad, it combines avocados, cucumbers, garlic, and green onions with chopped cilantro and the bright flavors of lemon and lime juice.
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Sweet and sour sauce brings a new Asian-inspired twist to the traditional pasta salad. Serve with your favorite chicken, pork, or beef as a refreshing side dish.
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This bright and colorful salad is perfect for picnics on hot days because it's easy to make and has no mayo.
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Mayonnaise and Worcestershire sauce create a nippy dressing for this rice and chicken salad. Water chestnuts and celery add a bit of crunch. If you're careful about the amount of dressing you stir in, this salad can be chilled and unmolded onto a plate.
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The dressing makes the difference in this salad. Mayonnaise, a bit of milk, and a package of dry ranch salad dressing mix combine to make a delicious dressing for the tuna, peas, carrots, and cooked macaroni. Chill and serve to six.
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Cabbage and carrots get a quick brine, then a dressing of sesame, vinegar, cayenne, and sugar for great kimchi flavor without the wait.
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I use hand-harvested wild rice in this, drained of excess water if necessary and cool it before adding. I also make my own immersion blender mayo with dijon instead...