Search Results (796 found)
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This recipe is by Sarah Belk and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A tasty smoked egg sandwich with greens and Dijon mustard.
Ingredients: eggs, rye bread, butter
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An easy and enticing salad recipe, with sweet grapes, crunchy almonds, and tangy cheese.
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This recipe is by Sara Dickerman and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Cream and Greens Recipe from Food Network
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Chicken stock, white wine and red pepper flakes add flavor to this side dish that can be made with whatever hearty green is in season.
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What an amazing dressing. You might be tempted to use it as a sauce for your next roast chicken dinner, but first try it on top of this simple salad of mixed greens, walnuts and red onion.
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Get Maple-Dijon Vinaigrette Recipe from Food Network
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An easy, healthy juice recipe with kale, spinach, romaine, celery, cucumber, and parsley plus bright-tasting lemon and Fuji apple.
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A colorful mix of baby greens, mandarin oranges, and almonds is topped with a sweet and tangy poppy seed dressing.
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A recipe for Brussels sprouts salad that will leave enough leftover for another meal.
cooking.nytimes.com
This recipe works equally well with bok choy or sturdy greens, both of which have tough ribs and leaves that have a cruciferous flavor I steam them for a minute before stir-frying so the leaves won’t be too tough.