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Get Citrus Salad with Pistachios & Maple Vinaigrette Recipe from Food Network
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For this main course, prepare farro much as you would risotto: add stock slowly while the grains cook, so that they gradually become plump. Then mix in artichokes and top the dish with celery, parsley, and tarragon salad, and shavings of nutty Grana Padan
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This recipe is by Joanna Pruess and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Dress up leftover rotisserie chicken with crunchy vegetables, mandarin oranges, and a creamy cilantro dressing to make this Asian-inspired honey-sesame chicken salad.
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Melon and cucumber are a marvelous combination, never more so than when ripe tomatoes provide a bridge between the two Parsley, mint and the refreshing bite of Champagne vinegar take the flavors even higher, making this salad both a perfect lunch or a fine start to a summer dinner.
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The name just about says it all. Except we should mention the dressing, it 's creamy, has a smidgen of garlic, mayonnaise and two kinds of vinegar - balsamic and red wine. Serves four.
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Radish greens bring their peppery flavor to this delightfully simple creamy soup. Garnish with sliced radishes.
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Take your taste buds on a Mediterranean tour with this salad, made with Morningstar Farms® Meal Starters Chik'n Strips.
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Get Baby Leaf Salad with Bacon Recipe from Food Network
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Prep for the workweek with the Mason Jar Chicken Salad--an easy way to save on carbs and cash.
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Get Smoked Whitefish and Crayfish Salad Recipe from Food Network