This quick and easy pesto pasta salad is always a crowd-favorite!
Attention, dill! Please step away from the salmon. Here, the herb gets to show its versatility— and its Greek side.
Similar to American potato salad, this one's dressing is mayonnaise-based, but the Korean version sometimes uses julienned rather than chunked potatoes and also contains carrots, peas, scallions and chives. It’s far from conventional and far from bland.
My grandmothers used to make this salad for family picnics, potlucks, or whenever so it definitely brings back childhood memories with every bite!
Once you have this lemony-anchovy-ey-garlicky recipe, you’ll never look at the usual dumbed-down Caesar salad again.
Emily loves macaroni salad, and even though the dressing on this recipe isn't quite so traditional, this is by far her new favorite. It also stays quite creamy the next day and the day after so you can continue to enjoy the leftovers. ingredients 1 pound elbow macaroni Salt Black Pepper 2 cups mayonnaise... Continue Reading →
My sister got us hooked on this salad. Original recipe called for bulgur, but she preferred quinoa, and added feta cheese too!
ingredients 10 cups spring mix or mesclun greens 1 cup carrots, chopped 1/2 red onion, thinly sliced 1/2 cup slivered almonds 1/2 cup bacon bits 1 cup dried cranberries 1 medium Granny Smith apples, cored and chopped 1/2-1 cup crumbled feta cheese 0.7-oz package dry Italian dressing mix 1/4 cup balsamic vinegar 1/2 cup extra... Continue Reading →
ingredients 1/2 lb green beans, trimmed, cut into 1-inch-long pieces 3/4 lbs rotini or other corkscrew pasta 2, 6-1/8 ounce cans solid white tuna, packed in water, drained 5 green onions, chopped 1 large tomato, seeded, chopped 1/2 cup chopped pitted black olives 3/4 cup mayonnaise 2 tablespoons balsamic vinegar 1/2 teaspoon celery salt ... Continue Reading →