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This recipe is by Kay Rentschler and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Mint Marinated Grilled Shrimp Tabbouleh Salad Recipe from Food Network
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This salad is best served warm so all of the fabulous flavors can strut their stuff. The veggies are roasted for this salad and then combined with bow tie pasta, arugula, sun-dried tomatoes, basil, and a splash of olive oil.
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Get Avocado Salad with Tomatoes, Lime, and Toasted Cumin Vinaigrette Recipe from Food Network
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Get Smoked Salmon and Sugar Snap Pea Salad-in-a-Jar Recipe from Food Network
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Get Cape Cod Chopped Salad Recipe from Food Network
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Crispy curried chicken thighs! Serve with quick-sautéed onions and wilted greens. Easy 30 minute meal. Gluten-free and paleo.