Ezell’s Potato Salad comes together with creamy dressing and tender potatoes that melt on your tongue. You’ll fold in sliced hard-boiled eggs, a kiss of sweet relish, and a tangy mayo-mustard dressing that perks up every bite. Start with starchy…
For a Cucumber California Roll Salad, you’ll crisp cucumber ribbons and avocado dice, then fold in torn crab and greens to keep every bite fresh. Toss gently so edges stay tender, and warm a touch of protein just enough to…
Crumble into a coastal plate where lump crab cakes golden up in a 12-inch skillet, each cake 3/4 inch thick, bound with 1/2 cup breadcrumbs, 2 tablespoons mayo, and 1 egg, folded with 1 teaspoon Dijon, 1 teaspoon Worcestershire, and…
You’ll mix sturdy corn chips with black beans, corn, diced red onion, chopped cilantro, and melty cheese for a bright, crunchy salad. Dress it with a tangy lime-forward or creamy mayo-based sauce, then gently fold so textures stay crisp. Gather…
Craving a crisp, smoky bite? Start with two chicken breasts rubbed in a bold blackening blend, seared to a bronzed crust, then gently finished to stay juicy. Toss mixed greens with cherry tomatoes, cucumber, red onion, avocado, and a hint…
Sink your teeth into tender beef brisket slices, smoky and glossy, layered over bright greens, halved cherry tomatoes, cucumber, and a whisper of red onion. You’ll sear the brisket for a glossy crust, then slow-roast or braise until silky and…
This Whole Foods–style Blackened Chicken Salad brings juicy, spice-kissed chicken, crisp greens, and a bright lemon-herb bite that makes every bite feel fresh. You’ll pat dry and oil the chicken, coat with a bold blackened blend, and sear to form…
Rosa Marina Salad lets you spotlight shrimp, crisp vegetables, and a bright citrus vinaigrette for a quick, seafood-forward meal. Start by patting shrimp dry and chilling briefly, then rinse and chop tomatoes, olives, cucumber, and red onion. Emulsify a zesty…
This ribbon salad turns simple veggies into a bright, elegant bowl with delicate citrus vinaigrette and a crisp crunch. You’ll stack lettuce leaves, carrot ribbons, cucumber ribbons, and fresh herbs in neat, pale piles, then blanch and chill for just-soft…
Here’s a Red Hot & Blue Potato Salad you can whip up with bold flavor and creamy tang. You’ll start with firm potatoes (red-skinned or Yukon Gold work best), boil until just tender, then toss them hot with a mayo-mustard…