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Recipes: Salads

Bacon Avocado Salad

Ben de Vries, Luella
Black Bean, Mushroom, and Greens Salad

Jill Nussinow, author of The New Fast Food
Black Kale Salad

Alicia Jenish, Grand Café
Roasted Fennel and Orange Salad

Olivier Said and Chef MikeC, Kitchen on Fire
Roasted Kabocha Squash and Arugula Salad with Toasted Walnuts

Jill Klein, Parties That Cook!
Roasted Vegetable Salad

Sarah Henkin, CUESA's Market Chef
Avocados with Nojo Vinaigrette

Justin Meddis, Nojo
King Trumpet Mushroom and Shredded Root Vegetable Salad

Eric Tucker, Millennium Restaurant
Delicata Squash Salad with Fingerling Potatoes and Pomegranate Seeds

Sam Mogannam, author of Bi-Rite Market's Eat Good Food
Sorrel Salad

Sarah Henkin, CUESA's Market Chef
Fall Bread Salad with Honey Sage Vinaigrette

Joshua Clever, Riviera Kitchen
Sweet White Corn & Wild Arugula Salad with Pear Tomatoes, Pumpkin Seeds & Muscat Vinaigrette

Charlie Vollmar, Epicurean Exchange
Green Bean, Mustard Green, and Avocado Salad

Sarah Henkin, CUESA's market chef
Bacon, Lettuce And Tomato Salad With Creamy Aioli Dressing

Joanne Weir, cookbook author and host of Joanne Weir’s Cooking Class
recipe box
Tayberry-Melon Salad with Sweet Fromage Blanc and Basil Syrup

Lauren Kiino, Il Cane Rosso
 

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