This Southwest-inspired salad is definitely not your everyday carrot-raisin salad! The salad can easily be made a day ahead, as its flavors blend ...

Place water and raisins in a saucepan; heat to boiling. Remove from heat; let stand for 5 minutes. Drain. Add carrots to blanched raisins; combine. ...

TO SERVE Spoon ratatouille on plates. Slice calzones into thirds; fan slices around ratouille. Rub cut surfaces of garlic bulbs with olive oil; ...

Saute mushrooms, corn and shallots in small amount of oil for 3 minutes over medium heat. Remove from heat; combine with remaining ingredients in ...

Bulgur is coarsely cut wheat berries that have been parboiled, toasted and partially de-branned. Here, it adds chewiness and fiber to this lively ...

Cook rice as directed on package--except substitute broth for the water and omit salt. Toss rice and remaining ingredients in glass or plastic bowl. ...

Part of the tortillas are stirred into the salad, just for fun. They can also be "arranged" on each serving when the salad is served. Mix all ...

Wash endive and chicory in cold water and dry. Cut off bottom of endives, separate leaves and split lengthwise. Cut chicory in 1/2-inch pieces and ...

Combine beans, onion and dressing. Cover; refrigerate overnight. Serve garnished with feather-shaped ...

Peel the oranges and remove all white pith and membranes. Cut into sections. Peel and slice the avocados. Cut the stems off the watercress. Mix ...