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    You are in: Home / Cookbooks / Greens with Envy
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    71 recipes in

    Greens with Envy

    It is no secret I like greens-especially SPINACH! Photo compliments of Rita L.
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    Grown in Washington state, "Piñata's heirloom parentage (it's a cross between Golden Delicious, and the heirlooms Cox's Orange Pippin, and the Duchess of Oldenburg varieties) gives the apple a unique flavor. Piñata apples are crisp and juicy with all the classic apple flavors that you love, and a unique tropical finish." I discovered this new variety (new to me) during the Holidays and couldn't wait to try them in a recipe! Here's one I found on stemlit.com. Growing season for the 'Piñata' apple is December through April here in the PNW. I don't remember where I found the cilantro-lime vinaigrette recipe...somewhere on the net. The vinaigrette recipe will yield more than is necessary for the salad and probably enough for three or four servings.

    Recipe #472140

    From the monthly calgiant.com e-newsletter. For a vegan version, replace the honey with an approved sugar of choice.

    Recipe #462594

    3 Reviews |  By Prose

    No pork fat here! Very flavorful vegan side dish, perfect for a holiday meal.

    Recipe #364736

    From a local Middle Eastern/Mediterranean take-out restaurant in town. I added a few of my own twists. Be sure the dried cherries you use for this recipe are tart to balance the flavor correctly. No eggplants were harmed in the making of this salad. Use unbleached white sugar or agave nectar for a vegan version.

    Recipe #294275

    This is just my favorite way to eat spinach salad. I eat this about 2-3 times a week at work, and a lot of people think it's strange, but hey don't knock it til you try it!

    Recipe #220743

    Easy! Local recipe with a few minor changes on my part. An excellent source of Vitamin A and C. Serve over Recipe #88564.

    Recipe #212097

    This is a great recipe if you like spinach and feta cheese. The times I've made it for other people, they really enjoyed this unusual rice dish. I used white rice in this recipe that was freshly made for the recipe, but I think that leftover rice would work too. I also used Kraft Parmesan cheese, but think that freshly grated Parmesan would be even better.

    Recipe #204852

    Add color and flavor to this lettuce salad with cranberries.

    Recipe #167815

    What a great way to fix spinach! Steamed with herbs and dressed with your favorite vinegar! Adapted from Better Homes & Gardens magazine.

    Recipe #164231

    Yummy greens, with a citrus spiked dressing and topped with sliced warm figs! Are you with me? Mmmmmm....mmmmmmm Adapted from Deliciuos Living magazine.

    Recipe #157676

    A refreshing and flavoursome salad which is visually appealing and complements any meat, rice or pasta dish. Adapted from a recipe in the latest issue of the Australian magazine 'New Idea'. When I posted this initially, I just listed "pears" in the ingredients, but have since located the pears specified, and I have made the salad with those pears: CORELLA PEARS. See notes below.

    Recipe #150137

    6 Reviews |  By Rita~

    This no fat side is so simple simple simple and very very tasty! The Sweet Dried Cranberries plumped up in no fat chicken broth, water or even veggie broth for vegans with fresh scallions topped with toasted pine nuts for a bit of protein. Prep and cook time is really no time at all!

    Recipe #149684

    My husband and I caught the Emeril Live cooking show on Food Network over at Mom's last night and I wanted to find this recipe before it was lost forever. I haven't tested it yet, but I KNOW it's good! This salad adds a splash of color to your dining table!

    Recipe #144180

    A simple recipe from the MEAT cookbook -- a great side to a roast.

    Recipe #143767

    This recipe is from chef Nora Pouillon, owner of Nora's in Washington, DC, a "certified" organic restaurant and a quite wonderful place to dine. Vegetable stock may be substituted for the chicken broth.

    Recipe #141888

    A wonderfully earthy salad that is great for a picnic or with BBQd meats, that improves with standing and that is better served at room temperature rather than chilled. I am posting this Middle Eastern-style salad for the 2005 Zaar World Tour. I found it in English chef Brian Glover's fabulous book 'The Onion Cookbook': a real culinary haven for lovers of onions, garlic, leeks, spring onions, shallots and chives.

    Recipe #139605

    From the August 2005 Cooking Light issue. The walnuts are my addition. Now that apple season is about upon us, it's time to sample different varieties. This salad recipe is a good start.

    Recipe #134809

    Mom would prepare this for us often when fresh chard from Dad's garden was plentiful. When I finally wrote down the recipe, Mom couldn't give me exact measurements, as all good cooks are guilty of. I think this recipe is based on traditional Mennonite/Pennsylania Dutch fare, since my Dad was from that region. A blast from the past!

    Recipe #129962

    I only recently ate peaches in a salad and was instantly hooked. Here is a version of my own.

    Recipe #129469

    Small red mild radish are a favorite salad ingredient with many Germans. One of the many salad variations we usually eat. We prefer the mild nutty flavor of a medium-priced walnut oil to the fruity flavor of olive oil, the grainy texture of the country-style mustard and some tang from the vinegar, but feel free to use what you like best. I often sub the onions with 1 tablespoon chives.

    Recipe #126693

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