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cooking.nytimes.com
The first time I made this, I used some delicious small red beans that my housekeeper, Ana, brought from El Salvador I also tested it with canned beans; of course I liked the Salvadoran red beans better, but not having them shouldn’t deter you from making this substantial salad
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This simple spinach salad recipe is a mix of healthy spinach, crispy bacon, and toasted pecans, for a most satisfying salad.
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Get Grilled Pork with Arugula-and-Grape Salad Recipe from Food Network
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Iron Chef Geoffrey Zakarian shows us how to cook a whole fish on the grill — and fillet it, too.
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Get Herbed Ricotta Bruschettas Recipe from Food Network
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Get Parmesan Chicken Recipe from Food Network
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Get Chicken Enchiladas Recipe from Food Network
cooking.nytimes.com
This recipe is by Joan Nathan and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Tomato and Grilled Corn Salad with Almond Vinaigrette Recipe from Food Network
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Get Watercress Citrus Salad with Pomegranate-Poppy Seed Dressing Recipe from Food Network
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This is a great, easy summer salad with a lot of options as to mixing and matching. When the Gorgonzola cheese and balsamic vinaigrette combine it gets all tart and creamy!