By TammyPeters Sept. 11, 2014 10:34 am EST Start your meal with this fresh salad. If you can’t find blood oranges, substitute with clementines. Serve crisp glasses of grüner veltliner from Austria, which is a great partner for vinaigrette-topped salads. Adapted from a recipe by Samuel Haywood, executive chef and Director of Food and Beverage at
Category: Alcohol-Free
Grilled Radicchio and Shrimp Salad with Honey Balsamic Vinaigrette
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Asian Beef Salad with Cilantro, Scallions and Sesame Seeds
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Avocado Grapefruit Salad (Ensalada de Palta y Toronja)
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Roasted Beet Salad with Pears and Marcona Almonds
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Shaved Carrot, Cucumber, and Sweet Onion Salad
Ingredients: 1 ½ tablespoons cider vinegar 1 ½ tablespoons extra-virgin olive oil ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1 ½ cups thinly shaved carrot 1 small Vidalia onion, very thinly vertically sliced 1 ½ cups thinly shaved cucumber 1 cup fresh flat-leaf parsley leaves
Pan-Seared Spicy Scallops Salad
Scallops have a muscle used for opening and closing their shells. This small muscle is very tough and should be removed before cooking. Simply peel the muscle from the scallop and discard. Advertisement – Continue Reading Below 2 tomatoes, chopped 1 mango, peeled, pitted, and chopped 1/2 small onion, chopped 1/4 cup chopped cilantro 2
Fruit Salad with Blackberry and Ginger-Lime Syrup
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Prosciutto-Wrapped Chicken with Tomato-Basil Salad
Ingredients: 2 medium shallots 4 (4-oz.) skinless, boneless chicken thighs or chicken breast cutlets 1 (1-oz.) pkg. fresh basil, divided 8 thin slices prosciutto (4 oz.) 6 large multicolored heirloom tomatoes, thinly sliced 3 tablespoons olive oil, divided ¼ teaspoon kosher salt
Apple and Pear Fruit Salad with Honey-Lime Vinaigrette
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