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This is a popular salad from Northern China that's gaining popularity in the United States. Toss in peanuts, shrimp, or tofu for some protein.
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This snappy slaw has a sweet and tangy dressing laced with mustard and celery seeds.
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This Thai-style salad features firm mango, onion, and bell pepper in a homemade dressing with lime juice and fish sauce.
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Garlic powder is the key ingredient to this colorful salad. Marinate it overnight to get the best flavor.
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Stuffed with pork sausage, shredded and ricotta cheeses, onions and sun-dried tomatoes, these tasty mushroom caps are a sure crowd pleaser.
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Deep green dinosaur kale, bright cabbage, carrots, and a splashy lime, maple, and balsamic dressing make a gorgeous, robust winter salad.
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Turkey and a variety of vegetables make a great filling for stuffed green bell peppers.
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Easy grilled pork tenderloin, marinated in soy sauce, ginger, sesame oil marinade, and grilled to perfection!
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Instead of the traditional ground beef and ketchup, this tasty loaf recipe uses salmon and a creamy mustard sauce for a lighter, more sophisticated version of the old family favorite.
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This recipe is by Elaine Louie and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.