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Marinate chicken in Italian-style dressing and grill with veggies.
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Grilled wedges of romaine lettuce are dressed with a tangy Dijon-lemon dressing and topped with garlic-herb cannellini 'croutons'.
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Naturally sweetened yogurt is the dressing for this blueberry-pineapple salad, an easy, fruity treat.
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This recipe makes extra dressing; refrigerate it in an airtight container, up to 3 days.
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Your guests, whether they're grown-ups or kids, will love these pretty pastel-colored deviled eggs. Use any desired food coloring to tint the egg whites before filling. Make a few plain ones to add variety to your platter.
cooking.nytimes.com
There's no true recipe for a big salad, but for this robust green meal, you will want to keep a few rules in mind Skip the soft lettuces, which tend to get squashed in a big salad, and start with sturdier greens, like kale or escarole Add fruits and vegetables, a protein, like a hard-boiled egg, and a starch or two
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A light bow-tie pasta salad with ranch dressing and cucumber has only four ingredients. Mix it up, let it sit for at least an hour, and serve nice and cold.
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Canned peas combine with pickles and peanuts for a refreshing summer salad. Keep the ingredients in your pantry so you can whip up a batch anytime.
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Apple, hard-boiled egg, and toasted pecans are a nice addition to this tuna salad. Serve over crisp lettuce or in a sandwich.
Ingredients: tuna, salad dressing, egg, apple, pecans
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This may have some strange ingredients, but it is the only kind of macaroni salad I will eat! It started as a fourth grade experiment on trying to incorporate all five food groups into a simple, tasty recipe.
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I make this meal quite often it is so simple and so quick and always comes out perfect, if you love tender roast you must try this!
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There is far more than just spaghetti in this spicy veggie salad. There 's broccoli, cauliflower, cucumbers, lots of black olives, and two different dressings.