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This healthier version of old fashioned potato salad uses egg whites, low-fat mayonnaise, and increases the amount of vegetables, making for a delicious and filling side dish.
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Red, ripe tomatoes, mozzarella cheese, and fresh basil leaves make a wonderful summer sandwich when combined with dark artisan bread and white truffle oil.
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Brining a chicken before roasting can make for a particularly juicy, tender bird Using feta in the brine adds a complex and earthy flavor to the mix Don’t skip the step of taking the chicken out of the brine an hour before cooking
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Pickled and un-pickled cucumbers, a bit of mayonnaise and lots of delicious hard-boiled eggs. Easy and satisfying.
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Tangy grilled chicken atop a bed of greens mixed with onions, raisins, almonds, pineapple, mint sprigs, and lime. Includes a zesty Indian-style salad dressing.
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This recipe came to The Times from Rachael Hutchings, a young mother and blogger who spent three years living in Japan Ms Hutchings was featured in an article by Julia Moskin about the young people redefining Mormon cuisine, which is often thought of as casserole heavy
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Mixed greens are topped with marinated Gouda cheese and tomatoes in a balsamic vinaigrette. An elegant salad that can easily be prepared ahead of time.
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Tri-color pasta, American cheese and broccoli tossed with Italian-style dressing.
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Plopped into a bowl and surrounded by salad stuff, crunchy saltines are sensational. Just use a dab of mayonnaise so they stay crisp through the last bite.
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Pressed tofu is tossed together with tomato, onion, and cilantro in an Asian-inspired vinaigrette providing a simple way of incorporating tofu into your diet. You can certainly play around with this recipe, adding whatever you like, I garnish mine with lime wedges.
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Get Cowboy Fruit Salad Recipe from Food Network
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Get Basil Oil and Cinnamon Oil Recipe from Food Network
Ingredients: basil, olive oil, cinnamon