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This recipe for sumac-rubbed whole roasted chicken is served with a bread salad full of tomatoes, cucumber, and red onions.
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Roasted asparagus and yellow peppers are tossed with a tangy dressing.
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Cashews and sesame seeds are the base of this quick and easy vegan Caesar salad dressing recipe.
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A crisp and refreshing jicama salad for summer or anytime, this salad goes really well with a Mexican-style dish.
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This recipe is by Alice Hart and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This light and refreshing pasta salad is sweet, tart, and spicy all at once. Garnish with cilantro, sesame seeds, and lime wedges.
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This recipe is by Sara Dickerman and takes 3 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: celery, watermelon, cucumber, salt, sheep
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Purple potatoes and red radishes bring bright colors to this potato salad that also features onion and blue cheese.
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This salad recipe is a taste of summer in Nice, with hard-boiled eggs, tuna, potatoes, olives, and green beans.
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Shrimp and crabmeat, mixed with seashell pasta, red pepper, and mozzarella cheese, to form a delicious salad that everyone will enjoy.
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This Asian-style tuna salad features vegetables and dried cranberries in a mayonnaise-based dressing with Asian-style chile paste, soy sauce, and honey.
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Get Steak-Peppercorn Salad Recipe from Food Network