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This recipe is by Barbara Kafka and takes 2 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: olive oil, lemon juice, salt
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Kiwi Vinaigrette 3 Kiwi peeled and chopped 3 TBLS orange juice 2-3 TBLS olive oil salt and black pepper to taste 1 TBLS rice vinegar ½ tsp Dijon mustard...
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Zoodles are a gluten-free alternative to rice noodles in this fragrant slow cooker pho made with chicken breast, bean sprouts, and bok choy.
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Chicken morsels are treated to a quick stir fry in a light, delectable orange-soy sauce and served over crispy chow mein noodles.