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There's no true recipe for a big salad, but for this robust green meal, you will want to keep a few rules in mind Skip the soft lettuces, which tend to get squashed in a big salad, and start with sturdier greens, like kale or escarole Add fruits and vegetables, a protein, like a hard-boiled egg, and a starch or two
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Get Iceberg Lettuce Wedges with Russian Dressing Recipe from Food Network
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This recipe is by Julia Moskin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Labneh, a Lebanese yogurt dish, includes yogurt mixed with olive oil and fresh herbs that is delightful for dipping or as a spread.
Ingredients: greek yogurt, olive oil, mint, dill, salt
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Ranch dressing is quick and easy to make at home. Just combine mayonnaise, sour cream, buttermilk, and herbs for a thick and creamy salad topping.
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A tangy dip made with fresh herbs and feta cheese is great with assorted veggies, crackers, and pita chips.
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Get Loaded Baked Potato Tots Recipe from Food Network
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This recipe is based on a Greek dish made with red cabbage I’ve used both green and red cabbage, and I like it both ways It’s a comforting vegan dish that works as an entree or a side.
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Soup is always an obvious choice for leftover turkey. And with light and tender matzo balls, turkey soup is an entire meal.
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Get My Version of My Friend Jon's Polish Stir-Fry and Pierogis Pot Stickers with Herbs and Sour Cream Recipe from Food Network