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Roasted asparagus and yellow peppers are tossed with a tangy dressing.
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Cubes of avocado make a rich addition to this classic Greek salad with kalamata olives, fresh parsley, tomatoes, and feta cheese.
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Bulgur makes a hearty base for a salad. Here, it's tossed with corn kernels, tomato, red onion, and a bit of hot pepper, dressed with lime vinaigrette, and then topped with slices of sautéed chicken breast for the ideal light meal.
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Multi-colored pasta and bits of green pepper, tossed with a sweetened vinegar and oil dressing make a salad that tastes as wonderful as it looks. Makes six generous servings.
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Get Crispy Calamari with Pickled Jalapeno Dipping Sauce Recipe from Food Network
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Green lentils and kidney beans are tossed in a light vinaigrette for a vegan, protein-packed salad. Bring to your next gathering or pack it for lunch!
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Freshly-baked salmon is chunked in a bowl with thinly-sliced onions, tomatoes, and chopped, fresh basil. And if this isn't glorious enough, a fragrant, hot and spicy dressing is folded in. Serves six.
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A delicious chilled salad of white kidney (cannellini) beans and shrimp with a zesty herbed dressing. This may be eaten immediately, but is best when left refrigerated several hours, or overnight.
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Moist, grilled fish fillets made with only one tablespoon of oil, and served with a fresh-tasting pesto sauce. Yum!
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Chef John's recipe for tahini sauce is a quick and easy sauce to eat atop falafel.