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A salad recipe that's a tasty, ultrahealthy way to eat your dark, leafy greens with an Asian-inspired marinade.
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An exciting array of easily accessible ingredients is mixed together into a brilliantly simple and delicious sauce! Beef, chicken, pork -- you name it -- this sauce will bring out great flavors you never knew existed.
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A raspberry Dijon vinaigrette dresses up baby greens topped with cranberries, toasted pecans, red onion, and feta cheese.
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Developed by California Grown. See more recipes at http://californiagrown.org/cookbook/index.asp.
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A delightful spinach salad made with bacon, eggs, and a bold, tangy dressing.
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Wonderful pungent flavors make this dish perfect for a dinner party. The sauce is made from soy sauce, Chinese black vinegar, sesame oil, garlic, a tad of sugar and a sprinkling of green onion. It smells wonderful when it 's folded into hot soba noodles.
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This pesto is unique due to the arugula, which gives it a peppery bite. I also like the lack of cheese, but add it if you must. Use as a spread or on pasta. My favorite is on baguette slices or on whole wheat crackers. It's addictive!
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This is a much more lively alternative to plain cranberry sauce and is one of my very favorites. I buy the quinces (membrillos) at a local Mexican grocery store. It is so worth the extra effort!
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Baby greens are tossed with strawberries, cranberries, and onion all of which are drizzled with a red wine vinaigrette.
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Delicious and surprisingly simple sushi rolls with imitation crab, cream cheese and cucumber.
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Baby spinach is tossed with thin rings of red onion, toasted pecans and crumbled blue cheese and drizzled with a slightly sweet, warm, garlic-infused balsamic vinaigrette.
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Get Teriyaki Pork Tenderloin Recipe from Food Network