Appetizers / Soups / Salads Recipes (Most Popular)
Unlike the classic version of this salad, no arranging needed. Light and fresh-tasting, makes great side salad for cookouts!
Crunchy. Crunchy. Pick a dressing*. Pick a nut. Add some heat.
The almonds and the NEWMAN'S OWN dressing* were leftovers from the McDonald's asian salads.
(I'm hooked on the McD asian salad. It's great just the way it comes with their chicken glaze. )
I'll eat this whole recipe as one serving--salt-wise, it's not so good--this could/should be a side dish for two.
This very thick, rich soup is made to celebrate special occasions, such as New Year's eve and special family events. This recipe was adapted from the Smithsonian Institution's, 1995 Festival of American Folklife Cookbook. Recipes for the book were contributed by American Cape Verdeans who are active in preserving their cultural heritage. The Cape Verde Islands are located about 300 miles west of Senegal. Many Cape Verdeans migrated to the New England area.
Homemade Bagels, this recipe is for spicy bagels with a hint of cheese.
This recipe makes a lot--I freeze some for later. Or, you could cut it in half. It's really filling and low calorie/fat.
This three bean salad is great at a party. It is high in fiber and is vegetarian. It is high in fiber and will help you feel full and therefore you will not feel as tempted to eat the "junk" food. You may adjust the ingredients according to taste. I have used less sugar and I've used red wine vinegar.
This is one of the soups I like to make that is very low in calories, sodium, and fat while being nutritious and filling. It makes a lot, and it's nice to have as a quick addition to a meal or as a snack while adding several vegetables to your meal plan.
It was love at first bite. I am a big fan of Chick-fil-A® Grilled Market Salad and their signature Zesty Apple Cider Vinaigrette! So, I went on a search for a recipe to fill that craving. I found a lot of great recipes, but many of the dressings I tried were not quite right. Many of the copycat vinaigrette recipes use olive oil, which has its own distinct taste and is not an ingredient listed on the dressing packet you get at the restaurant. Besides, many of the dressings while they tasted OK, tended to separate and become globby (you may have to consult the urban dictionary for that word folks) when stored in the fridge – not good. So, I set out to recreate this beloved vinaigrette using only the ingredients listed on the dressing packet, and I must say – I hit the mark. This dressing is amazing...the zing of the apple cider vinegar, hint of sweet pineapple and tangy lime juice and warm heat of the freshly-cracked black pepper is a sure winner! To boot, the dressing does not separate and remains silky, even after several days in the fridge. Enjoy!
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When you don’t know what’s for dinner but it needs to be comforting, we suggest this soup. It has a brothy tomato base that’s loaded with rich Italian sausage, sweet carrots, caramely onions, tender cannellini beans, silky spinach and just the right amount of pasta. Top it off with a handful of garlicky butter-toasted Progresso™ bread crumbs and a handful of Parmesan, and you’ve got dinner. Extra credit if you serve it alongside a green salad and loaf of crusty bread.
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This is also good with Tuna. Using 3/4 Greek yogurt & 1/4 real mayo makes this a healthier alternative for lunch. Good for salads or sandwiches.
Velvety textured, colorful and hearty soup: perfect for cold days! Every tummy a warm bellyful at CORNIE'S KITCHEN.
I went to the Protein Bar and bought a cup of their Kale Navy Bean Soup with Chicken for $6.00. I went to the grocery store that night and bought all of the ingredients you see listed for less than $20.00, and the recipe actually yields more than 6 servings. It's Good and it tastes way better than the Protein Bar!! Also if you don't want chicken you can use Tofu.
I LOVE miso soup whenever I go to my favorite Japanese restaurant, so, I scoured the web looking for a recipe that I could make at home. Its delicious, healthy and oh so comforting!
