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This Pan-Roasted Soy-Glazed Salmon with Cool Cucumber Salad and Crispy Shallots is super simple, healthy, and quick to make, yet full of complex flavor from soy...
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This recipe is by Robert Farrar Capon and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Combine two classics to make a delicious summer salad. This dish is best served immediately, while the bacon is still warm. Plus, get more potato
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Peppery with ginger and nicely garlicky, this quick dressing is a perfect accompaniment to a fresh spinach salad and a steaming stir-fry.
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Get Tomato and Lentil Salad Recipe from Food Network
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This simple and delicious salad combines crisp fresh fennel, oranges, and peppery arugula in a poppyseed dressing.
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Delicious mushroom pasta with its flavour delicately enhanced and lightened with mint. Eaten as a cold salad with BBQ or as a warm side dish for French or Italian mains. Crack some pepper on top and decorate with unused mint leaves before serving warm.
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Seasonal fruit is drizzled with honey and lime juice and tossed with pine nuts for a special treat for parties or family gatherings.
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A classic summer berry salad recipe, with ripe, sweet strawberries, blackberries, and blueberries.
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This recipe, from Alan Ashkinaze of the now-closed Millesime in Manhattan, came to The Times in 2012 In his version of the classic Caesar salad, a light grilling enhances the flavor of the romaine lettuce, which is then brushed with a dressing brightened by lime juice The whole thing is finished with Parmesan, toasted on the grill
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This vegan rotini pasta salad is jam-packed with veggies like broccoli, cauliflower, butternut squash, peas, and jicama, just to name a few.
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Cubes of watermelon and cherry tomato halves are tossed with crumbled feta cheese, basil, and lemon zest in this refreshing salad.