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Category: Sulfite-Free
Baby Beets And Herbs Salad
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Heirloom Tomato And Watermelon Salad
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Egyptian Tossed Salad
Ingredients: 2 tablespoons lime juice 2 teaspoons distilled white vinegar 2 teaspoons ground cumin ¼ teaspoon salt 1 ⅓ cups diced cucumber 1 ¼ cups diced tomatoes 1 cup chopped fresh parsley ⅔ cup diced green bell pepper ½ cup diced radishes ⅓ cup diced yellow onion
Tangy Shrimp Salad
Ingredients: 1 1/2 pounds medium shrimp, shelled and deveined 3 tablespoons fresh lime or lemon juice 1 garlic clove, minced 1/4 cup extra-virgin olive oil 1 1/4 pounds kirby cucumbers, peeled and cut into 1/2-inch dice 1 pound tomatoes, seeded and cut into 1/2-inch dice 1/4 cup coarsely chopped flat-leaf parsley Salt and freshly ground
Italian Garlic & Carrot Salad
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Orange, rosewater, and mint salad
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Shredded-Greens and Citrus Salad
Ingredients: ¾ cup walnut halves or pieces 8 ounces Brussels sprouts, trimmed and thinly sliced lengthwise (1 ½ cups) 1 small head radicchio (8 ounces), cored and thinly sliced (1 ½cups) Kosher salt (we use Diamond Crystal) and freshly ground pepper 3 endives, trimmed and thinly sliced lengthwise (2 cups) 1 tablespoon white-wine vinegar 1
The Wedding’s Over Simple Salad
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Cucumber and Charred Onion Salad
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