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  2. Even Fall Leaves Aren't As Crisp As These 34 Autumnal Salad ...

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    Pear Salad. This simple yet satisfying cold weather salad packs a flavorful punch with slightly smoky seared pears, creamy blue cheese, and ultra-crunchy candied pumpkin seeds.Tied together by a ...

  3. These 53 Thanksgiving Classics Never Fail—Here's How To ...

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    Pear Salad This simple yet satisfying wintery salad packs a flavorful punch with slightly smoky seared pears , creamy blue cheese, and ultra-crunchy candied pumpkin seeds .

  4. 65 Healthy Sides That Will Steal All The Attention - AOL

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    Cucumber salad is a picnic staple, and for good reason: When tossed in a bright vinegar-based dressing and packed with thinly sliced onions, cukes can withstand warm temperatures and sit out at a ...

  5. Vinaigrette - Wikipedia

    en.wikipedia.org/wiki/Vinaigrette

    Brazil: A mix between olive oil, alcohol vinegar, tomatoes, onions and sometimes bell peppers is called vinagrete. It is served on Brazilian churrasco, commonly on Sundays. The Brazilian vinagrete is very similar to the Mexican pico de gallo. China and Japan: A similar salad dressing is made with sesame oil/sesame paste and rice vinegar. In ...

  6. List of salads - Wikipedia

    en.wikipedia.org/wiki/List_of_salads

    A salad with chicken flavored by Chinese seasonings, popular in the United States. Çoban salatası: Turkey: Vegetable salad A combination of finely chopped tomatoes, cucumbers, onions, green peppers and flat-leaf parsley. The dressing consists of a simple mix of lemon juice, extra virgin olive oil and salt. Cobb salad: United States: Vegetable ...

  7. Pear, Blue Cheese, and Walnut Tart Recipe - AOL

    homepage.aol.com/food/recipes/pear-blue-cheese...

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  8. You Need These 113 Classic (& Creative!) Thanksgiving Side ...

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    Pear Salad This simple yet satisfying wintery salad packs a flavorful punch with slightly smoky seared pears, creamy blue cheese, and ultra-crunchy candied pumpkin seeds .

  9. Béarnaise sauce - Wikipedia

    en.wikipedia.org/wiki/Béarnaise_sauce

    The most common method of preparation uses a bain-marie, whisking to a temperature of 66 °C (150 °F), [7] where a reduction of vinegar is used to acidify the yolks. Auguste Escoffier and other sources [ 2 ] call for a reduction of wine, vinegar, shallots , fresh chervil , fresh tarragon , and crushed peppercorns (later strained out).

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