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This is an evolution of classic vinegar-based German potato salads, lightened with fresh herbs, and with green beans for texture and variety. It can be eaten...
cooking.nytimes.com
This recipe is by Nigella Lawson and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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They say that if your plate is full of colors, you're doing the right thing. Well, this colorful dish can be a garnish, side salad, or act as a dip/salsa with...
cooking.nytimes.com
You could use canned cannellini beans for this, but I love the size and texture of large white limas I don’t soak limas because the skins tend to detach and the beans fall apart when you cook them You want them intact for this, but you also need to make sure to cook them all the way through.
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Get 10-Minute Ham, White Bean and Kale Salad Recipe from Food Network
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Marinating zucchini in Italian dressing before grilling is an easy way to make a delicious addition to your outdoor cooking menu.
Ingredients: salad dressing, zucchinis
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This is a hearty salad, full of variety. There 's assorted greens, meat or chicken - your choice, veggies, and a bit of garlic and onion powder to add some zip. Choose your favorite dressing and you have a nice, easy salad that 's a meal in itself.
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This light mixed green salad with almonds, jicama, and raspberries is easy to prepare.
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White corn, green onions, hard cooked eggs, and a nice creamy dressing. That 's it. Great salad. But, if you use a bit less dressing, and add some leftover chicken or ham, it would make a great stuffing for pita bread.
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A tangy dressing with a pleasant bitterness from celery seeds.