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For a kale salad to be successful, use the most tender kale you can find and cut it into very thin filaments or chop it very finely (or both) Curly kale and Russian kale are more tender than black leaf kale This is inspired by a wonderful salad I tried recently at the New York restaurant Northern Spy.
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Chopped scallions are sprinkled on a potato salad made with Yukon golds.
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A tangy lemon dressing makes this main-course salad especially refreshing, and the only thing you have to cook is the pasta. If you find a fennel bulb with the dark-green feathery tops still on, chop some of them and toss into the pasta.
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Eating quinoa is a great way for vegetarians to get protein.
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Get Salad Tacos Recipe from Food Network
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Slow-cooked with shallots, wine, and herbs.
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Get Jicama Cole Slaw Recipe from Food Network
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This guacamole recipe mixes together ripe avocados, onion, crispy bacon, tomato, and chipotles in adobo sauce for a smoky kick.
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Enjoy a serving of these rich and indulgent cheesecake bars on a special occasion. To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.
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Nothing goes with gingerbread like the taste of lemon, and nothing will disappear faster than these cute mini gingerbread cakes with a fluffy lemony topping and a dollop of lemon curd.
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Get Summer Peach Recipe from Food Network