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Strips of carrot, bell pepper, cucumber and shredded red cabbage and more are rolled into rice noodle wrappers and served with a creamy peanut sauce.
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A light and pretty chicken salad with pineapple chunks and walnuts is served in taco salad bowl 'nests' for a quick lunch idea.
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Get Cuke-with-a-Kick Finger Sandwiches Recipe from Food Network
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This recipe is by Mark Bittman and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Greek Grilled Eggplant Steaks Recipe from Food Network
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Get Shrimp with Mango Salsa Recipe from Food Network
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This sandwich is so healthy and fresh! Crispy veggies and tangy mustard make this meal a real treat that you won't have to feel bad about eating. This sandwich is terrific with gourmet kettle cooked potato chips!
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Dressed with a light red wine vinaigrette, the vegetables in this potato salad really stand out. Cucumber and celery give the salad a great crunchy texture, while the olives lend a tangy saltiness that makes this Italian potato salad pop with flavor.
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Get "French" Dressing and Iceberg Lettuce Chopped Salad Recipe from Food Network
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Crisp butterhead lettuce leaves are used to wrap up delicious gochujang-butter shrimp in this umami-packed appetizer recipe.
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A hot, spicy, and colorful slaw is based on shredded bok choy, cucumber, and carrots, then spiked with hot cherry peppers and tossed with a sweet and tangy mustard and jalapeno dressing. Roasted ground ginger and freshly cracked pepper are sprinkled on before serving. Great for those who love spicy foods.
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Tabbouleh made with whole wheat couscous instead of the traditional bulgur is a new twist for this refreshing salad.