salad dressing | Food Network

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Japanese Yellowtail with Ginger Roasted Shiitake Mushrooms and Root Beer Hoisin Vinaigrette

Recipe | Courtesy of Todd Oldham

Total Time:: 40 minutes

1 Review

Crispy Fish with Semolina Polenta, Broccolini and a Cilantro-Citrus Salad

Recipe | Courtesy of Robert Irvine

Total Time:: 1 hour 20 minutes

Giant Hoagie

Video | 02:26

Trisha Yearwood gets ready for game day with a Giant Hoagie stuffed with Italian meats, cheese, veggies and basil aioli.

Mediterranean Orzo Salad

Video | 02:19

Geoffrey's crunchy and tangy orzo salad is the perfect side dish for a summer lunch. Pouring the dressing over the pasta while it's still warm is essential to making sure it absorbs all the flavors.

Salad of The Greens with Fennel, Mint and Orange

Recipe | Courtesy of Robert Irvine

Total Time:: 30 minutes

1 Review

The Kitchen is sharing some delicious new ideas for lunch, and Jeff Mauro kicks things off with Mauro's Muffuletta. Then nutritionist Joy Bauer stops by with healthy swaps for a Chicken Salad with Caesar Dressing. Katie Lee cooks up a quick and easy Black Bean and Kale Soup, and Geoffrey Zakarian freshens things up with a Greek Salad. Sunny Anderson builds a Lemon Teriyaki Chicken and Rice Bowl with special sous chefs, actors Laura Wright and Wes Ramsey, and Fruit Infused Cold Brew Tea is a refreshing end to the meal.

Smokin' Hot Flavors

Episode | From: The Kitchen

The Kitchen is all fired up for grilling season with smokin' hot new flavors, starting with Jeff Mauro's Pastrami-Rubbed Smoked Tri-Tip. Sunny Anderson whips up Easy Hush Puppies with Hot Honey Dipping Sauce, and Katie Lee brings a side of fiery freshness with her Grilled Romaine Salad with Smoky Chipotle Cashew Dressing. Grilling expert Elizabeth Karmel shares her secret for Chipotle Chicken and Grilled Mexican Street Corn Salad. The hosts put their spin on an American classic with a Grilled Banana Split Pie and heat things up with a BBQ Sauce-Off.

South of the Border Snapper

Episode | From: Guy's Big Bite

In honor of family vacation memories, Guy Fieri is cooking up some Mexican food, starting off with his Stuffed Snapper Veracruz. Beautiful pink snapper stuffed with a savory mixture of onions, tomatoes, chilies, capers, olives and oregano. Top it off with crispy tortilla strips and a squeeze of fresh lime, and chase it down with a cold beer ... what more could you want? How about a salad? Guy's making a Red Quinoa and Citrus Salad, packed with orange segments, jicama, red onion and toasted almonds in a cilantro-lime dressing.

Fresh and Fit Grilling

Episode | From: Barbecue Addiction: Bobby's Basics

Always keeping health and fitness in mind, Bobby Flay creates a menu for the barbecue that's delicious and guilt-free. This fresh and fit menu includes Grilled Trout With Grilled Radicchio and Orange-Almond Vinaigrette, Grilled Tuna With Grilled Ratatouille Couscous With Deconstructed Pesto, Fresh Peach and Tomato Salad With Sweet Southern Dressing, Pecans and Farmer's Cheese and to drink, a refreshing White Peach Iced Tea cocktail!

Working Actors Eat, Too

Episode | From: Tia Mowry at Home

Tia shares her tricks to balancing her hectic schedule as a full-time mom and working actress. She takes us behind the scenes while bringing homemade treats to her hair and make-up team on the set of her new show. Featuring: Tia's V-6 Seasoning Spice Mix, Almond Butter Brownies, Slow-Cooker Beef and Lentil Stew, Green Salad with Pomegranate Seeds and Special Dressing.