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06/06/2012
Salade Niçoise
Traditionally made with local olives, oil-cured tuna, and anchovies, this protein-rich salad from Provence has become a staple of brasseries all over France.
Issue #148
04/10/2007
Cucumber and Egg Salad
This salad—refreshingly delicious, with just the right amount of crunch—is commonly served at Minangkabau wedding ceremonies in Indonesia.
Issue #58
03/08/2007
Black Cat's Warm Artichoke Salad
From noted chef and restaurateur Reed Hearon comes this elegant salad with a lemony flair.
Issue #32
01/23/2007
Salt Cod Salad
The balance of salt cod, potatoes, onions, and fresh parsley makes this salad delightful.
Issue #2
05/29/2013
Pasta and Potato Salads
Salmon, crabs, and fava beans are just a few of the ingredients that bring energy and flavor to our collection of pasta and potato salads: the perfect addition to your weeknight meal or summer barbecue.
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05/02/2012
Menu: A Southwestern Canyon Picnic
Kitchen director Kellie Evans shares a menu inspired by her family's trips to Red Rock Canyon in Nevada.
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08/19/2009
Purple Potato Salad with Lemon and Cilantro
This salad requires minimal kitchen time and is a showstopper. The acidity of the lemons turns the purple potatoes a vibrant shade of magenta, and the look is enhanced by the fresh green of cilantro. Continue...
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Source: Cafe Liz