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Everyone will love this cold salad made with brown rice, dried cranberries, and balsamic vinaigrette.
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A pot pie made with refrigerated crescent roll crust has the flavors of a reuben sandwich. It's a great way to use up extra corned beef.
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Egg white and avocado salad is a healthier version of traditional egg salad that includes spinach, olives, and a squeeze of lemon juice.
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This Thai-style salad features firm mango, onion, and bell pepper in a homemade dressing with lime juice and fish sauce.
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Pretty rainbow carrots, shaved and tossed with olive oil, rice vinegar, and cumin make a simple, delicious salad.
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Sauteed mushrooms are marinated in a tarragon vinegar-enhanced salad dressing mixture.
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Fresh avocados tossed with sweet onion, green pepper, tomato, cilantro and lime juice.
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Everything you love about a Mojito except the rum!
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A refreshingly sweet side dish of baby peas, white corn, green beans, and pimentos, all tossed together with a simple sweet and sour vinaigrette. Using all canned vegetables, this is a snap to prepare and has wonderful flavor after marinating overnight.
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This easy salad recipe will thrill all of your guests! A bowl of mixed greens is adorned with bits of apple, chopped walnuts, and Gorgonzola or feta cheese, and tossed with a prepared raspberry vinaigrette.
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Big, creamy butter beans give a tuna and celery salad terrific heartiness.