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Get Red Sangria Recipe from Food Network
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Small balls of bocconcini cheese are cubed for this update to the traditional caprese salad.
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In this bruschetta recipe, inexpensive Italian pantry staples become a fancy-looking tuna appetizer.
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Get Spinach Artichoke Pasta Salad Recipe from Food Network
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Get a little Greek this week with these zesty fully-loaded pita breads.
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Quinoa is combined with cucumbers, olives, and tomatoes before being tossed in a zesty red wine vinaigrette in this wonderful salad.
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This sweet and tangy chickpea and edamame salad is loaded with colorful vegetables, dried cranberries, and sunflower seeds.
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A big-batch recipe with a lot of old-fashioned potato salad flavor.
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This recipe is by Pierre Franey and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.