Pink-Grapefruit-and-Avocado Salad

Ingredients: 2 medium ruby grapefruits 1 teaspoon finely grated grapefruit zest 1 medium shallot, minced 1 teaspoon white wine vinegar 2 medium Hass avocados, sliced 1/4 inch thick Salt 2 tablespoons extra-virgin olive oil Freshly ground pepper Chervil leaves, for garnish

Curried Chicken Salad

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“Little” Cabbage Salad

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Bacon and Egg Salad

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Cauliflower Huevos Salad

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Cucumber and Tomato Salad

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Butternut Squash Salad With Hazelnuts

Ingredients: 3 1/2 cups diced butternut squash 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1/2 cup blanched hazelnuts 3 cups baby arugula (3 ounces) 1 medium head frisée, torn into bite-size pieces 3 ounces prosciutto, torn into bite-size pieces 1 1/2 tablespoons snipped chives 2 1/2 tablespoons balsamic vinegar 2 tablespoons

Frisée Salad with Warm Bacon Vinaigrette

Ingredients: 2 tablespoons extra-virgin olive oil 1 1/2 tablespoons red wine vinegar Salt and freshly ground pepper 2 thick-cut bacon slices, cut crosswise into 1/2 -inch strips 1 small shallot, finely chopped 4 ounces frisée, torn into small pieces

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