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Chelsea Kyle/For the Table. Time Commitment: 1 hour and 5 minutes Why I Love It: make ahead, <10 ingredients, vegan, gluten free Serves: 4 to 6 This summer-ready dish keeps like a charm in the ...
Minimalist Baker. Time Commitment: 20 minutes. Why I Love It: gluten free, vegan, <30 minutes. Serves: 2. Salad for breakfast? Don’t mind if I do. This is a great way to use up any leftover ...
Cabbage Salad. Cabbage, arugula, green onions, apples, parsley, pecans: This crunchy salad has a lot of healthy and flavorful ingredients. It would pair perfectly with any protein to make a full meal.
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1. In a small bowl, whisk the olive oil with the lemon juice, honey and chopped thyme. Season the salad dressing with salt and pepper. 2. In a large bowl, toss the arugula with the pear slices and pumpkin seeds. Add the dressing and toss well. Top with the crumbled goat cheese, sprinkle lightly with sea salt and serve right away.
Arugula chicken salad with pita. 1/4 cup of corn kernels, drained and rinsed. 1/2 cup of cherry tomatoes, halved. 1 cup of arugula. 6 oz. of Rotisserie chicken, chopped. Juice of 1/2 lemon. 1 tsp ...
This is no light salad: this recipe is packed with three kinds of meat, two cheeses, and even more. ... and creamy cannellini beans dance with crisp arugula and crunchy pistachios in a zingy lemon ...
Try out a new variation on the tried and true recipes, like our cranberry relish instead of sauce, our sweet potato casserole with pecans instead of marshmallows, our loaded green bean casserole ...