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This terrific main dish salad can be varied with the seasons. In summer, add your favorite berries along with the grilled chicken, and in winter try orange segments or dried fruit.
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Spinach and romaine lettuce combine with chopped hazelnuts, juicy golden raisins, red onion, creamy avocado slices, and mini shredded wheat cereal biscuits. The delicious dressing features sugar-free strawberry preserves, aged balsamic vinegar, and extra-virgin olive oil.
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An easy salad to make with a bag of salad greens, pineapple, bacon bits, nuts and toasted coconut. Use fresh pineapple, if you can, and substitute toasted almonds for the macadamia nuts, if desired.
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This gluten free Grilled Lemon Chicken recipe from Ina Garten's Barefoot Contessa cookbook is easy to make and amazingly delicious.
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Soft tortillas are filled with a colorful combination of sautéed carrot, black beans, and corn enhanced with chili powder and Pace® Picante Sauce.
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This wonderful lettuce salad has a kick. Serve with chicken on top for an entree, or use it as a great side one its own.
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Soy sauce and sugar, added to a bit of vinegar and oil, stir up into a dandy dressing that tops this broccoli/romaine salad. Lightly toasted ramen noodles and chopped walnuts are sprinkled on before serving.
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For my wedding shower everyone brought a few recipes and this is one of my favorites. It is refreshing and pretty. This salad also travels well, just save the dressing and use it just before serving.
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This savory salad is a complete, filling meal that you can prep the night before and pull together quickly.
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Get Stay Crisp Layer Salad Recipe from Food Network