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salads

Israeli Salad

Recipe by Chef Rossi

Israeli Salad

From Michele Amira: Much like Chef Rossi’s Israeli salad, she is bold, raw and full of flavor. Chef Rossi (yes, she only has one name) has been the food writer of the “Eat Me” column for Bust magazine since 1998, hosts her own hit radio show on WOMR and WFMR in Cape Cod called “Bite This,”

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Chinese Chicken Salad

Recipe by Abby Cherner

Chinese Chicken Salad

Full of vegetables and chicken (you can substitute tofu), this one-dish meal is as healthful as it is easy. Chopping the vegetables is a fun group project and makes prep even faster. To round out the meal, serve the salad with eggrolls and/or dumplings available in the freezer section of your local health food store.

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Salat Olivier (Olivier Salad)

Recipe by Annabel Epstein

<em>Salat Olivier</em> (Olivier Salad)

The most prized possession of the Russian New Year zakuski (appetizer) spread, Salat Olivier is both a reflection of the food shortages that existed during the Soviet Union as well as the unfavorable winter climate in much of Russia during the winter. Bound together by the Soviet Union’s favorite condiment, mayonnaise, this salad is retro in

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Beyond Meat’s Classic Chicken Salad

Recipe by Beyond Meat

Beyond Meat’s Classic Chicken Salad

Co-founder and TeaEO Emeritus of Bethesda-based Honest Tea, Seth Goldman has been a vegetarian for over ten years. This is one of his favorite recipes using one of the plant-based protein products from Beyond Meat, an innovative new business he is currently helping grow.

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Roasted Fig Salad with Honey–Lavender Vinaigrette

Recipe by Laura Frankel

Roasted Fig Salad with Honey–Lavender Vinaigrette

The trick to this recipe is to use a high-quality honey—I like clover or European summer- flower honey. The lavender just barely perfumes the honey and brings out the deep flavors of the figs. I love lavender and have made believers out of many people. If you have never tried lavender before, it’s an herb

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Tu b’Shevat Salad

Recipe by Sarah Newman

Tu b’Shevat Salad

It is customary to eat the seven species of Israel (wheat, barley, grapes, figs, olives, pomegranate, dates) and other seasonal fruits on Tu b’Shevat, which celebrates the New Year for the trees. This salad features many of the seven species and other fruits available at the farmers market at the Tel Aviv port, called Shuk

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