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Red potatoes, green beans, and red cabbage tossed with a fresh mustard dressing make for a tempting salad that feeds a crowd!
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Here's an easy way to get low-fat protein (in the chicken breast) and lots of vitamins (in the scallions, peppers and pineapple). Plus, the dab of fresh ginger soothes stomachs and fights inflammation and blood clots.
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Get Acini di Pepe Salad Recipe from Food Network
cooking.nytimes.com
This salad, which was featured in a Times article about Yotam Ottolenghi, was adapted from “Plenty,” his first cookbook It is rich with vegetables and fresh herbs, and is dead simple to make The salad comes together in under an hour, and is substantial enough for a warm evening’s supper.
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Get Prosciutto-Wrapped Turkey Recipe from Food Network
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This vegetarian tortellini salad recipe is a great way to use up summer squash and zucchini, and is made even more delicious with a homemade Italian dressing.
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Potato salad made with fresh green and red bell peppers, tomato, green olives, and tuna, it's a nice change from mayo based potato salad.
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Get Braised Dark Meat Turkey over Egg Noodles Recipe from Food Network
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Get Panko Crusted Chicken Legs Recipe from Food Network
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Get Teriyaki Chicken with Pickled Cucumbers Recipe from Food Network
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Get Peruvian Lamb Stew Seco de Cordero Recipe from Food Network
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Get Beef Short Rib Lettuce Wrap Recipe from Food Network