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Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
A chilled pistachio pudding salad folded with undrained crushed pineapple, mini marshmallows, whipped topping and chopped nuts, finished with whipped cream and maraschino cherries.
Watermelon and cucumber are dressed with a honey and red wine vinegar dressing that first softens sliced red onion. Mint and crumbled feta are folded through just before serving.
Cubed watermelon, strawberries, Persian cucumbers, feta, red onion and mint in a honey and lime dressing, with walnuts candied in butter and coconut sugar added at serving.
This refreshing Watermelon Salad is brimming with sliced sweet watermelon, cucumber, feta cheese, red onions, and mint leaves all tossed in a simple yet unusually good sweet, tangy, and spicy dressing. A mouth-watering summer salad that will impress anybody!
Cubed watermelon, sliced strawberries and Persian cucumber coins with feta and mint, dressed with a blended honey vinaigrette of olive oil, apple cider vinegar, Dijon, garlic and oregano.
Iceberg wedges and avocado are dressed with a ranch blended from yogurt, mayonnaise, chives, lemon and crumbled seaweed snacks. Toasted sesame seeds, first crushed, give the dressing its nutty depth.
A Mediterranean salad of cannellini beans and crumbled feta with celery and red onion quick-pickled in wine vinegar, finished with chopped tender herbs and olive oil.
MediterraneanSalad0 min4 to 6 servings25 kcalVegetarianGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Breaded veal cutlets pounded thin and fried crisp in oil and clarified butter, served with a warm vinegar-dressed gold potato salad, lingonberry jam and lemon.
A salad of cooked wild rice tossed with rocket, dried cranberries, toasted pecans, green onions, feta and pomegranate seeds in a white wine vinegar and olive oil dressing.
Bitter winter chicories are tossed with a salty-sweet dressing of anchovy, garlic, lemon, vinegar and date molasses. The dressing is pounded to a paste first so it coats the leaves evenly.
A cold-weather bread salad of toasted pumpernickel croutons, orange pieces, fennel, shallots and mixed chicories in a balsamic, Dijon and orange juice dressing, finished with shaved Parmesan.
A winter quinoa salad with baby spinach, mandarin oranges and pomegranate seeds under a creamy lemon and Greek yogurt dressing, finished with pistachios and feta.
A spatchcocked chicken is brined, rubbed with a paprika and chipotle yardbird rub, and roasted, then dunked in tangy white barbecue sauce. A beet and red cabbage slaw with a blended dressing is served alongside.
Ribbons of yuba, blanched green beans, cucumber, bell pepper and cilantro are dressed with a hot mustard, honey and rice vinegar dressing. The salad can be made ahead and topped with more cilantro at serving.
Eggs are fried in hot oil until their whites crisp and the yolks stay runny, then arranged over celery, shallot and cherry tomato salad with a lime and fish sauce dressing. Extra dressing is drizzled over the plated eggs.
Glass noodles, poached pork and shrimp are tossed warm with onion, celery, tomato and a lime, fish sauce and chile dressing. The Thai salad is served as soon as it is dressed so the noodles drink in the citrus.
Crisp lemony pork schnitzels are served with roasted sweet potato, sprouts and walnuts, feta, pomegranate and a mustard and honey dressing. The salad can also be packed into jars for make-ahead lunches.
Main course1 hr 30 minMakes 8 schnitzel and 5 salad jars593 kcalHigh Fiber