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This barbecue side comes from Chef Peter McAndrews of Philadelphia restaurant Modo Mio.
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A cool, crisp, mayo-free salad suited for warm weather.
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Danielle Custer of Taste in Seattle wilts basil and watercress in a hot skillet for a minute or two before tossing them with spinach and arugula. For a quick take, Grace Parisi makes a crunchier version of Custer's warm salad with bitter greens, radishes,
cooking.nytimes.com
This sandwich, a delight of summer, is a cross between the pan bagnat from Nice and the Catalan tomato bread with anchovy And it's dead simple Tomatoes, olive oil, garlic, capers, anchovy and basil
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Get Cafe Ponte Lobster Salad Recipe from Food Network
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Once you discover the magic of juicy chicken thighs, you might not go back to breasts. Serve it with a kicked-up Caesar for a light meal.
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A classic Italian mixed seafood salad made with calamari, shrimp, clams and scallops, dressed with olive oil and lemon.
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Tossing crunchy apples, crisp turkey bacon, and Mandarin oranges with honey Dijon dressing makes for a wonderfully refreshing salad!
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This classic French salad from Lyons is a perfect contrast in flavors and textures.
cooking.nytimes.com
This tangy winter salad is likely to convert anyone who doubts just how good cauliflower can be Make sure you steam the cauliflower until thoroughly tender so that it absorbs the dressing The dish is lovely with a mix of colorful cauliflowers, but can look nice with the standard white variety.
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Colorful shredded cabbage salad with oranges and radishes and a zesty lime cumin coriander dressing!