Combine all ingredients in a large bowl. Toss. Cover and refrigerate at 30 minutes. Serve with tortilla chips.
Honey Grilled Shrimp
In a small bowl, combine the salad dressing, honey and garlic; set aside 1/2 cup. Pour remaining marinade into a large resealable plastic bag;…
A quick-and-easy carrot dish, straight from the kid's menu at Prairies Grass Cafe in Northbrook, Ill.
Crunchy Wild Striped Bass
This recipe from Prairie Grass Cafe in Northbrook, Chicago, is a perfect way to introduce kids to fish.
Rhubarb and strawberries combine in this quick-and-easy low-calorie smoothie.
4-Ingredient Spaghetti Carbonara
This creamy egg dish can star all sorts of vegetables. Try adding broccoli, zucchini or peas.
4-Ingredient Couscous with Chicken
This easy main dish is great with cherry tomatoes or red bell peppers.
Almond Butter Turtle Cookies
Almond butter and chocolate turtle candies make a rich, chewy cookie perfect with a glass of milk.
Fresh Mango Ice Cream
Peel, dice and mash the mango, saving all the juice. Chill. Combine buttermilk, whole milk, heavy cream and sugar until well incorporated and sugar is…
Grilled Cheese and Apple Sandwich
We’ve updated this classic sandwich with sharp Cheddar and Gruyere cheese and thin slices of tart Granny Smith apples. Adventurous eaters can even add a…
Mulberry Cream Scones
Place flour, sugar, both measurements of baking powder, and salt into an electric mixer bowl. Mix all ingredients together thoroughly. Cut butter into small pieces and add…
Texas Blueberry Pecan Bread
Preheat oven to 350F. Line a 9 x 5-inch pan with parchment paper, so that the paper overhangs the two long sides of the pan.…