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Instead of spending time shredding cabbage and carrots, Grace Parisi uses prepackaged coleslaw mix.
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The mustard greens in this salad recipe are tossed with sliced pears, croutons, and Gruyère cheese in a garlic-anchovy dressing.
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Using a lower-fat mayonnaise makes this Amish-style macaroni salad with eggs and celery a lighter option.
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Wedge salad (iceberg lettuce with blue cheese dressing and bacon) is a classic American dish. Here, James Holmes, chef of Austin's Olivia restaurant, reconfigures it as a playful cocktail snack.
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Boiled eggs, avocado, and harissa are stars in this spicy twist on a classic. Serve on toast or try in lettuce leaves for a refreshing touch.
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Pretty white cauliflower with three shades of green --peas, olives, and celery-- is mixed with a creamy yogurt dressing, and topped with crunchy cashews.
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This Forbidden Rice Salad is a colorful blend of black rice, bell peppers, and cashews tossed with a soy sauce, lime, and sriracha dressing.
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Simple dressing of rice wine and olive oil. Simple salad of fresh spinach, tomatoes, mushrooms and hard-cooked eggs. Simply fabulous. Serves four.
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Get Maple-Dijon Vinaigrette Recipe from Food Network
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Tahini is a sesame seed-based condiment used in Middle Eastern cooking; it has a rich, distinct flavour and is perfect for thickening dressings.
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This is a super easy recipe that includes no tomato.
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I love the added flavor the Portabella and Shiitake Mushrooms give this dressing. It's a favorite!