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A twist on the Asian dish, this pasta salad combines beef and broccoli with rotini to make a satisfying main course.
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Slice the chicken breast in half horizontally; stack the thin halves, then thinly slice crosswise.
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A warm lovely vinaigrette dressing, with just a bit of sugar, is poured over a bowl of fresh and canned veggies and popped into the fridge. Twenty-four hours you have green bean-corn-celery-pea-corn-pimento-delight.
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Inspired by a traditional Catalan dish that pairs tangy romesco sauce with a sweet Spanish green onion, this salad highlights the mildly earthy flavor of Garrotxa, a semisoft Catalan goat's-milk cheese.
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This hearty salad made with grilled corn, white beans, fresh garden vegetables, and a light vinaigrette will taste like summer in a bowl.
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We love eating our salad by the slice.
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Chimichurri is a great way to incorporate fresh greens into any dish without sacrificing any flavor.
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This chicken is grilled after being marinated in a spicy marinade. The chipotle chiles give the marinade its smoky flavor. You can increase the heat to your liking with your favorite hot sauce. Habanero hot sauce works best, as very little is needed to increase the heat without changing the flavor of the marinade.
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Penne pasta and fresh vegetables are tossed with Catalina and Italian-style dressings.
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Get BBQ Goat or Lamb: Barbacoa de Cordero Recipe from Food Network
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Corn, zucchini, onions, pimentos, and green chiles are coated with a zesty oil and vinegar dressing. This chilled salad is great for cookouts!
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Pico de gallo with cabbage is a Mexican-inspired slaw that is perfect as a quesadilla-topper, with chips, or as a salad.