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The herbs nicely compliment the Asiago's nutty undertones.
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This creamy, rich and tangy dressing turns a simple green salad into a flavorful treat!
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As served by street vendors in Mexico. Grilled ears of fresh corn are spread with mayonnaise and sprinkled with grated cotija cheese. You'll want to eat all your corn this way from now on.
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Chopped Israeli-style pickles and peas and carrots liven up this mayonnaise-based potato salad.
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Mayonnaise and sour cream are the base for this olive dip seasoned with parsley, dill, and dried minced onion.
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Kohlrabi, apples, and carrots are shredded and tossed in a creamy vegan dressing creating 'kohl' slaw. Serve in a wrap with stir-fried tempeh for a yummy lunch.
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A less fattening version of an old favorite. Now you can eat even more!
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A slightly sweet egg noodle kugel makes a lovely side dish for a dairy meal, or for a light brunch or lunch.
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Spinach, artichoke hearts, crumbled bacon, and Parmesan flavor this crowd-pleasing dip.