Search Results (12,390 found)
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In this creative remix of a classic Caesar, Melissa Rubel Jacobson pan-fries tofu cubes until they become crisp and crouton-like. Plus, she blends soft tofu with olive oil, lemon juice, and an anchovy to make a terrific Caesar-style dressing.
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Finally, a kale salad we can truly get behind.
cooking.nytimes.com
This is almost a classic spinach and mushroom salad, but it’s bulked up by the quinoa, which goes very well with the mix and is nicely complemented by the walnuts.
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This different Jell-O® salad, made with cabbage, chopped ham, mayonnaise, and spicy brown mustard, has a taste that's more savory than sweet.
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This vegetarian tortellini salad recipe is a great way to use up summer squash and zucchini, and is made even more delicious with a homemade Italian dressing.
cooking.nytimes.com
This recipe brings together leafy herbs, the whisper of sweetness in fresh corn and summer squash, a ripe tomato, and a splash of lemon, creating a salad with farm-stand allure It is served it with chicken paillards, and the meal would go great with a bottle of dry German riesling.
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Get Macaroni Salad with Dill and Ham Recipe from Food Network
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Get Sunny's Quick Corn and Pico Salad Recipe from Food Network
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This bean salad is best served at room temperature after being chilled in the refrigerator overnight to allow the flavors to meld, but can be enjoyed immediately if you're in need of a quick dish.
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A gorgeous fruit salad composed of soaked, cooked dried fruits with pine nuts and just a hint of honey. It's nice served cold with yogurt and a sprinkling of Demerara sugar.
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This vegetarian tortellini salad with peas, tomatoes, Parmesan cheese, chives, and parsley is perfect for potlucks or parties.
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This elegant green salad garnished made with fresh mozzarella, ripe slicing tomatoes, raspberries, and olives is sure to impress your guests.