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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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Get Eastern Style Tuna Nicoise Salad with Tea Marbled Eggs and Wasabi Vinaigrette Recipe from Food Network
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Savory grits with extra corn and green onion greens, Parmesan cheese, and parsley.
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Sauteed mushrooms are marinated in a tarragon vinegar-enhanced salad dressing mixture.
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These air fried chicken nuggets are healthier than deep fried, and have tons of flavor! Serve with your favorite dipping sauce such as ranch, honey mustard or chipotle mayo.
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Big, creamy butter beans give a tuna and celery salad terrific heartiness.
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Get Three Bean Salad Recipe from Food Network
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Get Pesto Potato Salad Recipe from Food Network
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Get Chicken Salad Contessa Recipe from Food Network
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Cabbage, carrot and bell pepper are marinated in a light dressing, and tossed with fresh crumbled bacon just before serving. One of our favorite summer salads. To make it easy, I use a food processor for the shredding.
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Get Tossed Salad and Raspberry Vinaigrette Recipe from Food Network