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This lentil salad recipe delivers nice, filling salad featuring bacon and salmon that can be eaten warm or cold.
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A quick and veggie-filled salad, perfect for lunch.
cooking.nytimes.com
Kale salad may someday go the way of other clichéd salads of yore — the bean salad, the chef’s salad, the beet salad with goat cheese But like all those other venerable mixtures, its ubiquity is due in large part to how good it can be Take a bunch of raw Tuscan kale (also called lacinato or black kale), which is more delicate than other varieties, and slice it into ribbons
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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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A big bowl of mixed fruit in sparkling colors tempts the appetite even when it's hot outside.
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This is the only way my family will eat lentils. It is fast, healthy, inexpensive and tastes good!
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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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Kids will love this cool, sweet fruit salad dessert made with easy ingredients like pudding mix. There's chopped apples, bananas, and caramel-peanut candy bars for texture.
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A colorful, delicious salad of green and red grapes, lightly sweetened with a combination of marshmallow cream and cream cheese, with a crunch from slivered almonds.
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This salad is shaken, not tossed. All the ingredients - arugula, cherry tomatoes, pine nuts, Parmesan cheese and an oil and vinegar dressing - are combined in a plastic bowl with a lid and given a few shakes. Topped with avocado slices, it is very presentable for guests.
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This is a tuna sandwich you would expect from a high-end sandwich shop. It is light, fresh and full of flavor.
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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.