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This cucumber salad brings a combination of cool, spicy, and sweet to the picnic.
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Warm bacon and Brussels sprouts are tossed with cranberries and almonds for a quick and easy, festive salad for the holiday season.
cooking.nytimes.com
Tarragon, basil, dill and cilantro are elevated from garnish to the centerpiece of this dish from Yotam Ottolenghi.
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Get Grilled Chicken Thighs with Israeli Couscous Salad Recipe from Food Network
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Instead of spending time shredding cabbage and carrots, Grace Parisi uses prepackaged coleslaw mix.
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Red and golden beets, fennel slices, crumbled goat cheese, and avocado slices drizzled with basil vinaigrette make a delicious salad.
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Chef David Myers grills with bincho (hard white charcoal) and serves the steak with yuzu kosho, a condiment of yuzu (a citrus), chiles, and salt. Home cooks can use a topping of lemon zest, chile, and daikon and cucumber salad.
cooking.nytimes.com
Danny Bowien, the chef and an owner of Mission Chinese Food in San Francisco and sometimes New York, wanted to have a Chinese version of Caesar salad on his menu The dish that he and Angela Dimayuga, his executive chef, came up with is not Chinese in the least Nor does it owe anything to Caesar save for a tin of anchovies
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Fava beans, grape tomatoes, and fresh basil combine to make this hearty Tuscan pasta salad. Serve on fresh greens for a crowd-pleasing dish.
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The mustard greens in this salad recipe are tossed with sliced pears, croutons, and Gruyère cheese in a garlic-anchovy dressing.
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A fabulous way to turn your leftovers into a high-protein pasta salad with chicken. The most perfect quick and easy weeknight dinner.
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This riff on Chinese chicken salad calls for blood orange in place of mandarin orange.