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French lentils (also called puy lentils) have a wonderful earthy flavor and are worth seeking out to make this recipe. They're tossed with snipped fresh herbs, a sherry vinaigrette, grape tomatoes, and crumbled goat cheese.
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This recipe is by Amanda Hesser and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Creamy Vinaigrette Recipe from Food Network
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Classic coleslaw with a vinegar/mayonnaise dressing.
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This zesty coleslaw is a nice change from the regular coleslaw. I add even more horseradish for extra zing.
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Sweet canned corn is tossed in a homemade balsamic dressing and balanced out with spicy arugula and goat cheese.
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With leaner ground sirloin, the sliders have less fat and the rolls won't get soggy.
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Get Whipped Ricotta with Raisins and Pine Nuts Recipe from Food Network
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Get Split Roasted Chicken with Lemon Sauce Recipe from Food Network
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Get Baked Ham with Brown Sugar Mustard Glaze Recipe from Food Network
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Get Grilled Nectarine Salad Recipe from Food Network
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Get Daikon-Carrot Salad Recipe from Food Network