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This quick and easy buckwheat avocado salad with goat cheese is gluten-free and a surefire crowd-pleaser.
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This mix of greens including asparagus, a source of folate and vitamin K makes this crab salad ultranutritious.
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Bacon is the star. It's browned and crumbled and all the other ingredients are lightly sauteed in the bacon drippings --onion, garlic, vinegar, and shredded cabbage. Serve warm.
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Spinach is dressed up with juicy cantaloupe, red bell pepper, avocado, and fresh mint in this colorful salad.
cooking.nytimes.com
This elegant, simple variation on fruit salad makes a refreshing first course, but could also be dessert, depending on the menu A sprinkling of sugar and a splash of Prosecco elevates fresh fruit in a surprising way In winter or early spring, make it with all kinds of colorful citrus— especially blood orange and pink grapefruit
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A recipe for quinoa salad with Indian spices
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Strawberry slices and sugar snap peas come together with a simple dressing made with raspberry vinegar and Dijon mustard.
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Katherine Anderson uses radishes from her family's Oxbow Farm for this simple salad, including the Easter egg and French breakfast varieties. She loves to add chopped sugar snap peas to the bowl when they're in season, for a sweet crunch.
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Grilled eggplant and asparagus are tossed with a romaine-endive salad and dressed with a simple balsamic vinaigrette.
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A honey-and-lemon-juice dressing is drizzled over arugula, fennel, oranges, and olives in this tasty salad recipe.
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Get Tomato Salad with Field Greens Recipe from Food Network
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Get Tossed Salad and Raspberry Vinaigrette Recipe from Food Network