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Trylater(1) | coleslaw1(1) | desserts(1) | fruit(1) | misc(1) | thanksgiving(3)

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“Magic” Pickled Carrots

(Every Day with Rachael Ray, November, 2010)

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All-American Potato Salad

(Martha Stewart Living, June , 2000)

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Apple & Fennel Slaw

(Fine Cooking, August/September, 1999)

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Cole Slaw

(Dinner: Impossible, Episode: Miles Off The Coast: Fundraiser: Impossible, Season: 1)

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Grilled Asparagus Salad With Orange Vinaigrette

(Southern Living, May, 1999)

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Grilled Peach and Buffalo Mozzarella Salad

(Fine Cooking, August/September, 2010)

Reduced balsamic vinegar adds a tangy kick to peaches that are grilled to bring out their inherent sweetness. Be sure to choose nice, firm fruit; if the peaches are soft, they’ll collapse on the grill.
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Grilled Portobello Salad

(Southern Living, September, 1999)

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Mixed Greens With Walnut-Fig Vinaigrette

(Coastal Living, November, 2012)

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Mustard Greens, Roasted Squash, and Hazelnut Salad

(Bon Appétit, October, 2012)

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Roasted Sweet Potatoes And Wilted Spinach

(Dinner: Impossible, Episode: Back In Time: Ye Ol’ Dinner Impossible, Season: 1)

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Shaved Baby Artichokes with Lemon, Arugula, and Parmigiano

(Fine Cooking, April/May, 2010)

The clean, fresh taste of baby artichokes makes them perfect for eating raw. A mandoline or food processor easily transforms a whole baby artichoke into thin, elegant slivers.Need some guidance from our Test Kitchen? Read How to Clean and Trim Artichokes and watch the video How to Use a Mandolin for expert advice on pulling this recipe together.You can also browse our Guide to Easter Dinner for more holiday-worthy salads like this one. 
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Shredded Carrots with Jalapeno, Lime & Cilantro

(Fine Cooking, June/July, 2008)

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Squash and Root Vegetable Slaw

(Bon Appétit, November, 2012)

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Tart Apple-and-Cabbage Toss

(Southern Living, October, 2012)

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Tuscan Kale Caesar Slaw

(Bon Appétit, July, 2011)

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Two-Color Zucchini Ribbons with Mint and Olive Vinaigrette

(Fine Cooking, August/September, 2010)

If you can find both yellow and green zucchini, the variation in color is nice. And while small zucchini is ideal, medium or medium-large will work as well; simply avoid using the seedy, spongy core.
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