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Save space in your oven by making this Thanksgiving staple in the microwave.
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Easy, absolutely delicious lemon pepper chicken for the grill or oven.
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Boiled eggs, avocado, and harissa are stars in this spicy twist on a classic. Serve on toast or try in lettuce leaves for a refreshing touch.
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This Forbidden Rice Salad is a colorful blend of black rice, bell peppers, and cashews tossed with a soy sauce, lime, and sriracha dressing.
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Get Maple-Dijon Vinaigrette Recipe from Food Network
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Romaine, Mandarin oranges and green onions are coated with a sweet, sour and peppery dressing and then sprinkled with lovely sugared almonds.
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Simple dressing of rice wine and olive oil. Simple salad of fresh spinach, tomatoes, mushrooms and hard-cooked eggs. Simply fabulous. Serves four.
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Layers of baby peas, vegetables, a mayonnaise dressing, and mozzarella cheese make up this delightful summer salad that can be eaten right away or chilled.
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Grilled chicken breasts basted with wing sauce are served on toasted hamburger buns and topped with lettuce, tomato, and blue cheese dressing.
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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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Make a quick, delicious salad with leftover rotisserie chicken, some fruit, nuts, and a tangy mayo-mustard dressing. Perfect over mixed greens.
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Use a prepared balsamic vinaigrette to dress this simple salad of baby greens, pecans, dried cherries, and Parmesan cheese.