Celery and Parsley Salad with Golden Raisins by Cooking Light
Candied Walnut, Pear, and Leafy Green Salad - 5 PointsPlus #weightwatchers
Pasta Chickpea Salad
Zucchini With Ricotta-Basil Mousse
The fragrant cheese stuffing in this recipe from Cooking Light magazine can be used with any mild vegetable, such as bell peppers, mushroom caps, baby eggplant or tomatoes Save the scooped-out zucchini pulp for risotto or pasta sauce You can use a mini chopper to chop the herbs quickly, but do not use it to combine the mousse ingredients because it will liquefy the ricotta.
Bake It and Make It with Beth: CPK-Style Quinoa Salad with Arugula
Sautéed Carrots and Shallots with Thyme
Famous recipe for the BEST CARROTS! Sautéing them with shallots and fresh thyme makes them next-level. Perfect for Easter!
Barefoot Contessa - Recipes - String Beans with Shallots