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Spiralized cucumber takes center stage in this Asian-inspired quick and easy salad with a dressing made of soy sauce, sesame seeds, and oil.
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Michel Nischan pickles the carrots, celery, and peppers before tossing them with the rest of the salad.
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This recipe is by Julia Moskin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Prosciutto and Provolone Croissant Bread Pudding Recipe from Food Network
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This recipe for sumac-rubbed whole roasted chicken is served with a bread salad full of tomatoes, cucumber, and red onions.
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This irresistible sauce is a variation of Italian salsa verde, which is often served with cold meat This sauce also goes well with grains, vegetables and fish, or it can simply be spooned onto bread.
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French bread topped with a delicious cheese spread makes for great finger food.
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Potatoes, walnuts, and oats form the base of these no bean veggie burgers. They are quick and easy to prepare and a tasty meat replacement.
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A spicy sweet yeast bread gets a kick from dried cranberries.
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The soft bread made with buttermilk smells great right out of the bread machine!
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Get Bagel Bread Salad Recipe from Food Network