For her outstanding vegetarian dish, chef Suzanne Goin combines creamy polenta, sautéed mushrooms and greens with a garnish of garlicky, tangy gremolata.
I first had this summery salad at a family reunion, and it's become one of my husband's favorite dinners. Sometimes, we leave out the chicken and serve it as a side dish instead. —Jennifer Madsen, Rexburg, ID
Grilled Asian Flank Steak with Mango Salad delivers a wonderful combination of flavors, and this one-dish meal is on the table in just 40 minutes. The mango adds a nice sweetness to the overall dish while the peanut butter adds a mild peanutty flavor to the dressing.
Lightly grilled escarole combined with tangy tomato vinaigrette makes an irresistible accompaniment to juicy beef tenderloin. Serve with: Grilled baguette.
This flavorful Greek chicken salad features fresh Mediterranean ingredients like lemon juice, tahini, olives, tomatoes, cucumber, and feta cheese. Serve with toasted pita wedges.
Jessica's Taco Salad with Creamy Taco Dressing is bursting with fresh veggies, plus taco seasoned beef and crunchy, nacho cheese-y, irresistible Doritos.
We love this super-easy, lightened up version of Olive Garden's Zuppa Toscana! Easily swap out the sausage for ground turkey to make it Whole 30 approved!
