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This salad, which resembles gazpacho, is a lovely, light way to begin a Mexican meal Serve it atop lettuce leaves as a salad, or serve over rice Alternately, use it as a sauce with fish, chicken or fajitas.
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Pumpkin and flax seeds, red onion, dried cranberries, and pecans are tossed with broccoli in a raspberry vinegar-flavored dressing in this recipe.
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Thinly sliced fennel, beets, and green onions make a pretty and different salad. The dressing is just lemon juice and olive oil.
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This salad is light, fresh, and fast. You can add in whatever fresh vegetables you have on hand, and experiment with herbs and dressings.
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Celebrate all the fresh fruits of summer with this colorful salad, served with a citrus dressing and toasted pecans.
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This yogurt-based dressing touts fresh raspberries and raspberry vinegar, and is perfect tossed with a simple salad of crisp greens. Great splashed on a salad of sliced oranges.
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Crunchy cucumbers are tossed in a tangy and simple dressing for a light side dish to any meal.
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This tuna salad with chickpeas, onion, parsley, olives, and feta cheese works as a main dish for sandwiches or as a dip for pita chips.
cooking.nytimes.com
This is, quite possibly, the bread salad to end all bread salads Judy Rodgers, the legendary chef and bread lover, developed it to serve alongside roast chicken, but it's perfect paired with any roast meat Bread chunks are mixed with a sharp vinaigrette, softened currants, toasted pine nuts and lightly cooked scallions and garlic
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Cannellini beans, garbanzo beans, and kidney beans are tossed together with a refreshing Mediterranean-inspired dressing.
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Sweet, earthy beets make a delightful topping for a salad made with spicy arugula, feta cheese, and Greek olives.
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This homemade salad dressing gets a hint of creaminess from the addition of tahini.