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Fruit & Vegetable

Yukon Gold Potato Salad

by Stephanie Piché, Caterer

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Insalata di Olive Verdi Schiacciate - Crushed Green Olive Salad

by Academia Barilla, adapted by the Sur La Table kitchen

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Marinated Grilled Zucchini with Oregano and Dried-Tomato Vinaigrette

Zucchini is mild flavored, so it is the perfect canvas for the bold tastes of fresh oregano and dried tomatoes. Use your best extra-virgin olive oil and aged red wine vinegar for the dressing.

by Sur La Table & Andrews McMeel Publishing

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Papaya Salad (Som Tam)

Tangy papaya, spicy green chili, savory fish sauce and sweet palm sugar combine in this international favorite.

Tested and perfected in the Sur la Table kitchen

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Sous Vide Rosemary-Infused Apple and Lemon Fennel Salad with Gorgonzola

Crisp apples and sweet fennel are refreshing in this aromatic and bright salad.

Tested and perfected in the Sur la Table kitchen

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Summer Squash Carpaccio with Arugula, Pecorino, and Almonds

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Frisee and Apple Salad with Champagne Vinaigrette

Recipe developed for Sur La Table’s Cooking Classes

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Roasted Asparagus Salad with Thyme Vinaigrette and Prosciutto Crisps

Recipe developed for Sur La Table’s Cooking Classes

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Asparagus Salad with Piquillo Peppers and Capers

Recipe developed for Sur La Table’s Cooking Classes

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Farro, Kale and Sweet Potato Salad with Pomegranate Seeds

Recipe developed for Sur La Table’s Cooking Classes

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Grilled Corn, Asparagus and Tomato Salad with Herbed Cider Vinaigrette

Bring the out the best in summer vegetables with this delicious salad. This is a perfect accompaniment to steak, chicken and fish.

Tested and perfected in the Sur la Table kitchen

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Southwestern Zoodle Salad with Chipotle-Lime Dressing.

Tested and perfected in the Sur la Table kitchen

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Pear and Arugula Salad with Pomegranate Vinaigrette

This light and easy to make salad is perfect for lunch, as an accompaniment to a mid-week meal, or as a side at your Thanksgiving dinner.

Tested and perfected in the Sur la Table kitchen

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Greenbeans with Bulgur and Cranberries

Tested and perfected in the Sur la Table kitchen

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Pear, Gouda, and Kale Salad with Walnuts and Sherry Vinaigrette

Tested and perfected in the Sur la Table kitchen

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Red-Wine Poached Pear Salad with Champagne Vinaigrette

Recipe developed for Sur La Table’s Cooking Classes

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Jicama, Orange and Avocado Salad

Recipe developed for Sur La Table’s Cooking Classes

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Golden Beet and Blood Orange Salad

by Sur La Table & Andrews McMeel Publishing, Eating Local

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Watermelon Salad with Feta and Fresh Mint

Recipe developed for Sur La Table’s Cooking Classes

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Caprese Salad

Recipe developed for Sur La Table’s Cooking Classes

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Barbecued Corn and Tomato Salad with Fresh Oregano Vinaigrette

Recipe developed for Sur La Table’s Cooking Classes

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Grilled Peach and Watercress Salad with Prosciutto over Flat Bread

Recipe developed for Sur La Table’s Cooking Classes

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