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Watercress is not the most commonly used salad green, but its peppery bite makes it one of the most delicious. Baking the croutons is certainly a no-fuss method, but you can sauté them over moderate heat if that seems easier for you.
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This cake was popular during the Depression, and does not have eggs in it.
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Get Barmouche's Potato Salad Recipe from Food Network
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Ginger beer adds a finishing bite to this blueberry bourbon cocktail infused with a homemade blueberry shrub that you can make ahead and save for future boozy adventures.
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This Turkish meze is perfect for making ahead of time when you expect guests. The eggplant may also be pan fried, but it requires less oil and tastes better when roasted in the oven.
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Simple beef meatballs simmered in a tangy brown sugar, vinegar, and ketchup sauce make a tasty appetizer or main dish.
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The nutty, slightly spicy taste of arugula is combined with fresh cilantro, shavings of Parmesan cheese, and an easy lemon and balsamic vinegar dressing for a quick and robust salad.
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There's orange juice in the vinaigrette and mandarin oranges in the Romaine salad. Top with slivered almonds.
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This gingery peach chutney is terrific on a grilled cheddar-cheese sandwich or brushed on pork chops during the last few minutes of cooking.
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This is hands down the best salad that I've ever had. A homemade vinaigrette perfectly accents this simple salad of fresh baby bok choy, green onions, and toasted almonds.
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Get Radicchio Slaw Recipe from Food Network
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A beautiful baked nest of meringue is filled with sweetened whipped cream and piles of fresh fruit. The secret to this meringue is that it 's made with lots of whipped egg whites, and at the last minute, white vinegar and boiling water are whipped in.