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Louisa Gaylord

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Tag: salad

Flavors

June: Spring Soba Salad

This gorgeous soba noodle salad from Rachael Ray has tons of crisp vegetables and a light ponzu dressing, and is a great addition to any summer picnic or cookout! The recipe is very simple to follow, and easy to customize by adding your favorite protein.

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lgaylordJune 1, 2019October 9, 20191 Comment
Flavors

May: Green Goddess Dressing

I needed a quick salad dressing to bring to a dinner party, so I borrowed the dressing that was included in an Edible Seattle recipe for Green Goddess bowls. First published in the New York Times in 1948, the cool, creamy dressing is green because of all the blended herbs that give it a distinctively fresh flavor.

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lgaylordMay 1, 2019October 9, 2019Leave a comment
Flavors

March: Tabbouleh with Pine Nuts and Almonds

The May 2017 issue of Food & Wine magazine was the special travel issue, and featured tons of traditional recipes from around the world and international twists on modern favorites. This fantastic tabbouleh from chef Yousef Hanna was included in the section on Israeli foods.

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lgaylordMarch 15, 2019October 9, 2019Leave a comment
Flavors

February: Sichuan Slaw

I found this salad on a list of 101 salads in the New York Times. It’s light, crunchy and easy to make – the perfect addition to any Asian-inspired meal. You can even store leftovers for a day or two afterwards because the bean sprouts, carrots and celery won’t get soggy and wilted when left in the dressing.

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Continue reading “February: Sichuan Slaw”

lgaylordFebruary 15, 2019October 9, 2019Leave a comment

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