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salads

Winter Red Salad

Recipe by Paula Shoyer

Winter Red Salad

This salad gives a blast of vivid color and crunch to an otherwise not very colorful main course such as simple chicken or fish. Feel free to use precooked beets, which can now be found in most supermarkets.

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Miso Ginger Zoodles

Recipe by Annabel Epstein

Miso Ginger Zoodles

This cold zoodle salad takes less than 15 minutes to throw together and also happens to be both vegan and gluten-free (check to make sure your miso is gluten-free). This doesn’t stop it from being absolutely delicious though. Inspired by cold sesame noodles, this dish is a healthier alternative and doesn’t require turning on the

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Cauliflower Rice Tabbouleh Salad

Recipe by Annabel Epstein

Cauliflower Rice Tabbouleh Salad

Traditionally, tabbouleh salad is made with bulgur, but in this rendition, I swapped it out for cauliflower rice, a low-calorie, nutrient-packed alternative. Mixed with the lemon juice, parsley and mint, the cauliflower rice blends in and adds a nice texture without overpowering the dish with a strong cauliflower flavor. I promise you won’t even notice

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Shirazi Cucumber and Pomegranate Salad

Recipe by Najmieh Batmanglij

Shirazi Cucumber and Pomegranate Salad

Shiraz is the Persian city of poets and the closest to the tribal regions of Iran, where my inspiration for this salad originated. This salad is a favorite throughout the Silk Road region and can be found, with slight variations, in almost every country there. Editor’s note: Shiraz was one of the three main cities

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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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