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In this hearty mushroom and spinach salad recipe, sturdier “mature” spinach leaves hold up better than baby spinach when tossed with the warm mushroom-and-bacon vinaigrette. View Recipe Read ...
If you don’t have time to make a homemade dressing, use 3 tablespoons of store-bought olive oil vinaigrette. Keep prep time short by using rotisserie chicken (or leftover chicken) and a pouch of ...
Chef Stefano Secchi of Rezdôra restaurant in New York City is stopping by the TODAY kitchen to make a wonderfully wintry Italian dinner. He shows us how to prepare a chicory salad with pear ...
Then toss in the mushrooms and garlic, edamame beans, kidney beans, and chickpeas. Drizzle the dressing over the salad and toss lightly so that everything is evenly coated. Serve immediately. Recipe courtesy of Feeding the Dragon: A Culinary Travelogue Through China with Recipes by Mary Kate Tate and Nate Tate/Andrews McMeel Publishing, 2011.
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Green salad usually topped with dried cherries, blue cheese, and a vinaigrette salad dressing. Mimosa salad: Russia: Fish, egg and cheese salad Canned fish, hard boiled eggs, cheese, onion, with mayonnaise. Mushroom salad [26] Finland: Mushroom salad Fresh or salted mushrooms, onion, crème fraîche or smetana. Nam khao: Laos: Meat salad
Preheat the oven to 300°. Put the tomatoes in a small baking dish, cut side up. Add the basil, bay leaf, garlic and halved shallot. Add the olive oil and season with salt and pepper.
Antonia: (Mushroom and Artichoke Salad, Poached Egg, Bacon Vinaigrette; Bone-In Ribeye with Fennel & Cipollinis, Shallot and Potato Gratin) Stephanie: (Sweetbreads with Golden Raisins, Fennel & Pine Nuts; Beef Tenderloin with Wild Mushrooms & Apple Sauce)