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Recipes: Salads

Heirloom Bean Salad with Seasonal Vegetables

Darya Pino Rose, Foodist
Spring Salad

Hoss Zaré, Zaré at Fly Trap
Radish, Rhubarb, and Strawberry Salad

Louisa Shafia, The New Persian Kitchen
Roasted Asparagus Salad

Lauren Kiino, Il Cane Rosso
Shredded Beets with Crumbled Goat Cheese and Creamy Citrus Dressing

Cheryl Forberg, RD, Nutritionist
Kumquat and Basil Salad with Shiro Miso Dressing

Pooja Mottl, www.poojasway.com
Roasted Roots with Kale, Mustard Vinaigrette, and Farm Egg

Robin Song, Hog & Rocks
Salad of Persimmons, Mizuna, Tokyo Turnips, and Toasted Almonds

Jason Berthold, RN74
Rice Salad with Orange and Arugula

Jamie G. Dougherty, Food & Body Coach
Greens, Persimmons, Baby Beets, and Radishes with Toasted Coriander Vinaigrette

Daniel Corey,  Luce Restaurant
Napa Cabbage Salad with Watermelon Radishes and Apples

Jake Des Voignes, Local: Mission Eatery

Radicchio with Butternut Squash, Walnuts, Mozzarella, and Herby Vinaigrette

Sarah Henkin, Square Meals
Baked Sheep's Milk Ricotta with Radicchio, Chanterelles & Hazelnut Salad

Lauren Kiino, Il Cane Rosso
Heirloom Tomato, White Nectarine, and Mozzarella Salad with Blackberries and Sweet Basil

Charlie Vollmar, Epicurean Exchange
Fig and Wheat Berry Salad with Blue Cheese

Cheryl Sternman Rule & Paulette Phlipot, Ripe

 

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