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Smoked Salmon & Watercress Salad With Red Onion-Caper Vinaigrette

Reviewed: Oct. 13, 2012
I had a lot of watercress and found this. I mixed the watercress 50/50 with spring mix. I'm watching calories so I also cut the olive oil back to a few tablespoons and added an equal amount of water. I read the comments about adding something sweet so used Honey Dijon mustard. But the lemon/vinegar goes very well with the peppery bite of the watercress. Have most of a smoked filet flaked in a bag and with the dressing pre made this will be a super quick salad to whip up the next few days. I smoke salmon pretty frequently and this will be a regular rotation for the cold leftovers. Thanks.
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Fresh Broccoli Salad

Reviewed: May 17, 2012
Love eating my broccoli like this. I tend to use as little mayo as possible and cut the sugar to 1/4 cup. I usually substitute sliced cashews for the almonds use cider vinegar and add 1/2 cup sunflower seeds. If you want a vegetarian version substitute soy bacon bits ... or just skip the bacon totally. It is still really good that way.
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Hot Italian Giardiniera

Reviewed: May 17, 2012
Excellent. Searched for a recipe to use on my home-made Italian Beef sangwiches! Loved it -just making my 2nd batch. I did add a teaspoon of celery seed to the dressing spices. Very versatile recipe to add in whatever vegis you have available, some zuchinni and summer squash worked well. Thank you for sharing!
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10 users found this review helpful
Photo by paniolo

Chicken Wilson

Reviewed: Mar. 6, 2011
Found this searching for something to use up my Muenster Cheese that was starting to get some mold. I only had one large already cooked herb chicken breast. So I had to add some filler. I boiled up a 10oz box of whole wheat Penne. Laid that on the bottom of the 13x9 baking dish. Cubed the cooked chicken bite size then coated with bread crumbs as instructed. Sautéed a short time since the chicken was already cooked. Layered that in. For more volume sautéed sliced onion, mushrooms and a red pepper with some chopped garlic. When done added wine and 2 tablespoons of frozen Pesto sauce. After this all mixed, layered on top of chicken. Muenster cheese as directed with a little Parmigiana on top. Baked uncovered 30 min till cheese was browned and bubbly. It was superb. I'll try and upload a pic, but if it is like doing a customized recipe, which I also tried , AllRecipes may require you to be a paying member.
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3 users found this review helpful

 
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