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cooking.nytimes.com
This is a mainstay in my house, something you can always throw together for an easy light meal The authentic version would call for tuna packed in olive oil, but I actually prefer water-packed tuna The salad packs a lot of protein, not just from the beans, but also from the tuna, which is also an excellent source of Omega-3 fatty acids.
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In this salad, Opera 02 chef Silvana Baranzoni adds eggplant and walnuts to the beloved Italian duo of cheese and pears.
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Using many ingredients you probably have on hand, you can create this easy, filling, main-dish dinner recipe from Texan chef Tim Love.
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Macaroni, diced hard boiled eggs, peas, and tuna are tossed together in a satisfying mayonnaise dressing.
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A hint of curry powder, lime juice and zest, and a bit of spice from hot pepper sauce add zing to this cooling, summery cucumber and avocado salad.
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A variation on potato salad - delicious!
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Shrimp and sage-scented white beans is a popular Italian combination. Use only high-quality canned beans Goya is a reliable brand or your salad will surely be mushy.
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There's orange juice in the vinaigrette and mandarin oranges in the Romaine salad. Top with slivered almonds.
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First come the raspberries and raspberry gelatin layer. Then comes the sour cream layer. Then the crushed pineapple, cranberry sauce and cherry gelatin layer. Then come the raves from your eight dinner guests.
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Chunks of chicken cooked in taco seasoning are layered with seasoned yellow rice, corn, black beans, veggies, and cheese for a dinner that's on the table in 30 minutes.
cooking.nytimes.com
This recipe is by Eric Asimov and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Fennel, Arugula and Strawberry Salad Recipe from Food Network