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cooking.nytimes.com
This is a good tabbouleh alternative for those of you who can’t tolerate wheat, though you must seek out a brand of steel-cut oats that has been processed in a gluten-free facility if you need to avoid gluten Unlike traditional tabbouleh, which is a really a parsley salad with a little bit of fine bulgur, this is more of a lemony grain salad with a generous amount of parsley and other herbs For best results, toss the soaked oats with the dressing and refrigerate overnight.
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The unique combination of watermelon, cucumber, mint, cilantro, jalapeno, lime, and onion yields this spicy hot and sweet summer salsa.
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Take a bite of the Mediterranean.
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This 5-layer dip is full of bright and briny flavors. Serve it with pita chips or crackers for a deliciously Greek-inspired snack.
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Blanch broccoli and cauliflower for one minute in boiling water before adding to other ingredients - red bell pepper, cucumber and carrots. Splash with a nice Italian salad dressing and let the flavors mingle for a bit in the refrigerator before serving.
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Shredded chicken breast is combined with cucumber, red onion, and ranch dressing. Serve on whole wheat tortillas or eat it plain.
cooking.nytimes.com
This recipe is by Melissa Clark and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An easy Mexican shrimp cocktail recipe. You'll need fresh shrimp, tomatoes, chipotle chiles, avocado, and cucumber for this recipe.
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The spaghetti, chopped tomatoes, green onions, cucumbers, and black olives spend the night in the fridge chilling and soaking up all the delicious zesty Italian dressing. Makes eight generous servings.
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Blending tomato, onion, cucumber, and bell pepper with olive oil and vinegar makes a quick, cold, and fresh classic Spanish soup.
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Tasty pickles that take some time, but are easy to make. One crunch and you'll agree they are worth the wait!