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Get Radish and Sesame Soy Noodle Salad Recipe from Food Network
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Get Chili Beans Recipe from Food Network
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Chef Mark Ladner tosses these tangy peas with sharp chopped red onion, so this vinegary dish can be paired with a light tannic red wine.
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I can’t remember where I heard or read about massaging raw kale with olive oil and a little salt, but it is a very effective way to soften the leaves just a bit if you are not cooking the kale This briny slaw gets its crunch from red cabbage and walnuts
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Toasted pine nuts add a nice crunch to this salad with lightly steamed broccoli. The dressing is made with rice wine vinegar and minced garlic.
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Baby kale, coleslaw mix, and sunflower seeds are tossed in a sweet and tart balsamic vinegar dressing for a quick and easy timesaving slaw.
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This recipe is by Craig Claiborne With Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a crisp, fresh-vegetable salad with a simple oil-and-vinegar dressing.
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Cold black bean salad with a bite! It makes a great side dish for any Mexican or Southwestern dish. This recipe has become a healthy favorite in our family. Adjust the amount of serrano pepper to suit your spice tolerance.
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Spice up any party with mango-habanero chicken wings: crispy, sticky wings slathered in mango nectar, garlic, sriracha, and fresh habanero.
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Pork marinated in a marsala-honey sauce is simmered and served on a roll alongside a sweet and spicy sauce in this pork chop sandwich recipe.
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With a versatile vinaigrette, you can glaze, drizzle, and splash everything from salads to chicken to fish.