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Your guests, whether they're grown-ups or kids, will love these pretty pastel-colored deviled eggs. Use any desired food coloring to tint the egg whites before filling. Make a few plain ones to add variety to your platter.
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Carrots are cooked until tender, grated, and then topped with tomato dressing and mint. Note: You could try using julienne carrots instead of grated, if you like.
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Kenny Rochford, general manage of Medlock Ames winery, pickles Chioggia beets from the winery gardens to use in the tasting room. They're perfect in a salad with parsley and fennel fronds.
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This is the perfect side dish for East meets West. The American classic gets a modern update by adding spicy chopped fermented cabbage and Korean chili paste.
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A zesty shake of vinegar, cilantro, garlic salt, lemon juice, oil and sugar dances with pasta tossed with onion, bell pepper, olives, tomatoes and green chilies. Let the salad chill for a while to bring out all the festive flavors.
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This is a recipe I discovered about 25 years ago when grape gelatin was hard to find! It's a terrific side dish or a delicious dessert. It's very rich in flavor and can be made ahead of time. Also good with cherry gelatin and cherry pie filling.
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Fresh summer fruit and lettuce salad made fast and easy.
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Beautiful golden beet salad peppered with ruby red pomegranate seeds, served on a bed of arugula and lettuce greens.
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This steakhouse classic is a wedge of iceberg lettuce topped with a homemade blue cheese dressing.
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This fun salad has two dressings - Italian and creamy Caesar. And with the exception of some diced bell pepper and onion, it 's all pasta.
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We think that salami was made for just-cooked corkscrew pasta and creamy Italian dressing. It 's perfect in this salad of fusilli, black olives, red pepper and onion. Chill before serving with a good red table wine.
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A healthy grilled vegetable pasta salad recipe.