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This recipe is traditionally served with German sausages.
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This is crisp refreshing salad, perfect for a hot summer evening. The cabbage is shredded, the snow peas blanched, the carrots and peppers julienned, and the green onion diced. Everything is tossed with a vinegar and oil dressing and chilled.
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Think of this as blueberries with a bite. Serve this sweet/tangy sauce spooned over ripened goat cheese for a knock-‘em-dead appetizer.
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Fast, easy, creamy Caesar salad dressing that is also an excellent marinade for chicken or fresh seafood. Best when allowed to sit refrigerated for a day or two.
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Marinating chickens overnight seasons them all the way through; grilling them under a brick makes the skin crisp.
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With beans, potatoes, olives, and tuna, this classic salad doesn't rely on lettuce for crunch.
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Beautiful golden beet salad peppered with ruby red pomegranate seeds, served on a bed of arugula and lettuce greens.
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A great side dish for fennel lovers, originally from a friend in Israel. I have used water instead of broth, with some added salt and seasoning. I have also replaced the mustard seed with regular mustard.
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Pork marinated in a marsala-honey sauce is simmered and served on a roll alongside a sweet and spicy sauce in this pork chop sandwich recipe.
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Fava beans, grape tomatoes, and fresh basil combine to make this hearty Tuscan pasta salad. Serve on fresh greens for a crowd-pleasing dish.