121 tostone recipes

Crunchy sweet apples and savory celery with bits of sweet dried cranberry and toasted walnuts are tossed with a refreshing and tasty lemon dressing.

Classic Cobb salad with chicken, bacon, avocado, egg, and Roquefort dressing. Composed salad with rows of colorful toppings over crisp lettuce, perfect for elegant lunches.

Ginger-spiked pork meatballs browned until golden, then simmered in curried coconut milk sauce and served on crisp lettuce with fresh basil and lemon zest. A Thai twist on the Chinese classic.

Try something different for lunch with this scrumptious dish you can use to make amazing sandwiches.

Loaded vegetable shrimp rolls baked until golden, packed with sweet shrimp, crisp mung bean sprouts and bright pineapple. A lighter, oven-baked take on the classic fried appetizer roll.

Armenian garlic cheese ball with farmer's cheese, walnuts, fresh dill and parsley, blended smooth and rolled in crunchy walnut pieces. A no-cook appetizer served with toasted pita.

Mushroom salad tosses crisp iceberg and Boston lettuce with cucumbers, green beans, and raw sliced mushrooms in French dressing. Light, vegetarian, diabetic-friendly side.

Asparagus and crabmeat salad layers crisp-tender spears over butter lettuce, crowned with sweet lump crab folded into a tomato-Dijon mayonnaise. Elegant cold appetizer or light lunch that comes together in minutes with make-ahead dressing.

Ripe avocado halves stuffed with a bold Roquefort cheese, olive oil, and parsley mixture, garnished with sliced olives on a bed of Boston lettuce. A 5-minute French-inspired appetizer.

Fruit salad with plums, peaches, bananas, and grapes dressed in hot pepper-infused champagne and rice milk. A dairy-free salad with unexpected heat and elegance.

Tender chicken breast tossed with curry mayo, mango chutney, crunchy celery, and roasted nuts. A luncheon classic that's ready to chill and serve.

Norwegian fish salad (fiskesalat) with cold boiled halibut in a creamy horseradish-sour cream-dill sauce, served on lettuce with sliced eggs and tomato wedges.

Five-green salad with iceberg, Boston lettuce, romaine, chicory, and spinach, each dressed separately in Italian dressing and arranged in strips with Parmesan.

Braised lettuces with escarole, Belgian endive, and Boston lettuce seared golden then oven-braised with garlic, herbs, and white wine vinegar. Finished with a cream reduction sauce.

Chinese salad with Bibb and Boston lettuce, napa cabbage, water chestnuts, bamboo shoots, and bean sprouts tossed in soy French dressing. Crisp and light.

Three-greens fruit salad with Granny Smith apple, orange, cashews, dried cherries, and a homemade dried cherry vinaigrette. Gluten-free and ready for spring.