This recipe from *The Best Ever French Cooking Course* cookbook by Carole Clements & Elizabeth Wolf-Cohen is everything you want a recipe to be. In my view that's ingredient & budget-friendly, a make-ahead...
Author: twissis
This is a delicious salad my fiancé created. Amounts are approximate, and you can vary the amounts of ingredients according to how much salad you'd like to make.
Author: cookiemaker
With this recipe you do not have to bother with stirring and standing by the stove. Simply put everything in the oven and then just enjoy.
Author: eledhwen
Make and share this Feta Greek Salad recipe from Food.com.
Author: CookingONTheSide
Make and share this Coleslaw With Dill, Russian-style recipe from Food.com.
Author: Sarah Chana
These sauteed collard greens are a healthy alternative to traditional greens recipes. Everyone in my family likes their greens a little different--some add Tabasco sauce, for example.
Author: christifav
The secret to great tasting greens is salted pork called pepper jewl. Pepper jewl is the part of the pig around the neck and is salted and seasoned with pepper. You can find it in most urban neighborhood...
Author: Tasty Buds
Feel free to substitute other veggies. If you don't have a grill, you can cook this on an indoor grill pan instead. Cooking time includes a 30 minute marinade. From VT May/June 2006
Author: Annisette
I got this recipe from the Chinese Cookery cookbook. This Shanghai Chinese cabbage is delicious. Left overs are easy to reheat. Any kind of green cabbage will work in this recipe.
Author: Catnip46
One of my favorite summer salads. I'm not big on curry, however the original recipe calls for it so I included it in this recipe, I use half the amount called for.
Author: Diana Adcock
Make and share this Copacabana Salad (Fruit and Vegetable Salad) recipe from Food.com.
Author: Galley Devil
Low in fat and loaded with fiber, the smooth texture and slightly nutty flavor of cannellini beans (or white kidney beans) makes a great addition to healthy pasta recipes.
I wanted an Asian-style cabbage salad with crispy noodles and lots of herbs, but wanted to avoid the salt and oil of most of the recipes on the site. I modified the lovely sesame-cabbage salad (recipe...
Author: ChrisWells
Make and share this Sauteed Watercress With Yellow Squash and Sesame Seeds recipe from Food.com.
Author: dicentra
Fresh mushrooms replace dried in these yummy spring rolls. Instead of mung bean sprouts, try spicy radish sprouts, lentil sprouts, or even wheat berry sprouts! Adapted from Deborah Madison's Vegetarian...
Author: Sharon123
This recipe was published in St. Louis Post Dispatch in 2009. It was originally a staple at the 'Top of the Tower' restaurant in North St. Louis County which operated from 1964 through to the mid 1980s....
Author: GlamAtomic
I love the texture of shredded tofu - it just makes it a different food from chunks or slices or crumbles. This can be made & fridged up to 2 days before serving. I would keep the peanuts separate & add...
Author: Busters friend
this salad is a staple in my kitchen.i make it whenever i have fresh lettuce in the home. sometimes i like to have fun in changing how i cut the veggies in the salad, for instance instead of shredding...
Author: Huda salih
Make and share this Spinach and Shiitake Mushroom Phyllo Turnovers recipe from Food.com.
Author: dicentra
Make and share this Frizzled Kale Salad With Toasted Coconut recipe from Food.com.
Author: sofie-a-toast
An ideal base dip, should you choose to personalize it with blue cheese, fresh herbs, or a favorite add-in. Found this on a party site and wanted to put it in my cookbook for use at a bridal shower.
Author: PeelMeAGrape
Make and share this Red and White Coleslaw recipe from Food.com.
Author: silky
this recipe was divinely inspired. i threw it together while cooking an impromptu dinner at my house along with two friends. i have been trying to create a delicious spinach or greens dish for a while...
Author: Bonnie bonbon
Make and share this Cheddar Almond Lettuce Salad recipe from Food.com.
Author: looneytunesfan
Offer this colorful salad during the fall and winter when pears are in season and fresh walnuts are abundant. For this get together, double the recipe.
Author: michaela1112
An light vegetable saute combining the nuanced flavor of Swiss Chard with the French Honey Dressing; The idea for the recipe jumped-out while browsing the Stop and Shop Supermarket produce and vegetable...
Author: Kitchen Science - C
You could make this for dinner with your favorite greens, then have some for lunch the next day with a salad! A wonderful French creation adapted from Vegetarian Times magazine.
Author: Sharon123
This is a method my girlfriend and I discovered to get massive amounts of raw fresh greens in that tastes pretty good too. It works with basically any type of greens.
Author: David Hof
This recipe is from Isa Chandra (post punk kitchen). It's easy, elegant and lemony. Pure Bliss! I tend to double the sauce, just because it is that good. Serve over mashed potatoes.
Author: lizardstone01
Guesstimate at measurements and times. Served with flounder sauteed in cornmeal/salt crust with homemade fries. YUM Other recipes call for bacon or salt pork. I usually have pastrami frozen for quick sandwiches,...
Author: Halliy
These greens turn out just a little spicy, a kick even the little ones love.
Author: JSS6801
This recipe was given to me as a wedding gift 22 years ago. I have made it every year since for Thanksgiving and Christmas, although it is wonderful throughout the year. It is different from the traditional...
Author: oboemom
If your meals for work are starting to feel bland, try a Canadian secret for zipping up sandwiches - mustard. Homemade meals come to life with just a dash of the condiment.
Author: Mary Jenny
I love Bok Choy and put this recipe together by combining parts of a few others and it turned out delicious. You're sure to love.
Author: Shock55
Make and share this BLT Salad, low cal recipe from Food.com.
Author: Pantry Chef Starkey
Minestra is a light Italian vegetable soup with plenty of broth. This recipes makes a lovely, full-flavored soup in only 45 minutes.
Author: threeovens
This is a variation of another "dressed-up" salad I make for special occasions. This one is for my occasional "Irish Girl's Greek Night" parties, The salad makes an outstanding presentation by being totally...
Author: Mareesme
This recipe was given to me years ago by my friend Sharon. It is on an old faded piece of paper that is well worn. I thought I would share it before I lose it.
Author: Amy in Hawaii
I eat greens year-round. A great casserole from Cooking Light. Per serving: 170 calories, 5.1 g fat, 7 g protein, 25.2 g carb, 4 g fiber, 14 mg cholesterol.
Author: ratherbeswimmin
A garlicky balanced spiciness for a delicious pot of greens. Use less garlic if you aren't a fan, but don't omit it completely. Other greens could be used, but the amounts of greens and water needed and...
Author: zeldaz51
An appetising side dish, entree or buffet offering. The mushrooms can be left raw or browned slightly. I found the recipe in 'The Aucklander' in an article by Vic Williams.
Author: Kiwi Kathy
A delicious and fresh salad served in a bread bowl. So easy to put together and great to serve at your gathering. Doubles easily.
Author: kittycatmom
This is a low carb spin off of the Ramen Oriental Salad. I love this salad and have enjoyed it with grilled chicken and sauteed shrimp to make a meal out of it.
Author: cervantesbrandi
This is a quick method to stir-fry bok choy so it does not turn mushy and pallid. Remember to treat freshly purchased bok choy like any other leafy green - unwashed in a loosely sealed plastic bag for...
Author: Broke Guy
Make and share this Curly Kale With Caramelized Onions recipe from Food.com.
Author: dicentra
Recipe courtesy of Abingdon Manor Inn & Restaurant. These are the words from Inn Quisine website: Although it's hard to imagine how a recipe of so few ingredients could produce a salad so pleasing, rest...
Author: gailanng
This is a little different than the traditional Italian bread salad because it uses croûtons instead of bread. I really love all of the ingredients in this!
Author: Karen..