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  4. Cooking Light, July 2013 pages 94-95

Cooking Light, July 2013 pages 94-95

Updated December 07, 2012
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Summer Bean Salad
Credit: Iain Bagwell; Stylist: Cindy Barr

Since multiple recipes appear on pages 94-95, select the one(s) you want to save, share or create a shopping list for, here.

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Tomato Salad with Goat Cheese and Basil

Tomato Salad with Goat Cheese and Basil
Credit: Iain Bagwell; Stylist: Cindy Barr

Tomato Salad with Goat Cheese and Basil Recipe

Choose a variety of tomato colors to make the salad more beautiful without any additional work.

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Roasted Potato Salad with Creamy Dijon Vinaigrette

Roasted Potato Salad with Creamy Dijon Vinaigrette
Credit: Iain Bagwell; Stylist: Cindy Barr

Roasted Potato Salad with Creamy Dijon Vinaigrette Recipe

Here's a new twist on potato salad--a warm dish of golden-brown potato wedges with a creamy-tangy dressing drizzled on top. You can also serve it at room temperature.

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Marinated English Cucumber and Onions

Marinated English Cucumber and Onions
Credit: Iain Bagwell; Stylist: Cindy Barr

Marinated English Cucumber and Onions Recipe

If marinating overnight, slice the cucumber a bit thicker so it retains some crunch.

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Summer Bean Salad

Summer Bean Salad
Credit: Iain Bagwell; Stylist: Cindy Barr

Summer Bean Salad Recipe

If you purchase whole fava bean pods, you'll need to shell them and then peel the beans: Blanch shelled beans in boiling water for a few seconds, remove to a bowl of ice water, drain, and slip off the opaque skins. You can also substitute shelled edamame.

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    1 of 4 Tomato Salad with Goat Cheese and Basil
    2 of 4 Roasted Potato Salad with Creamy Dijon Vinaigrette
    3 of 4 Marinated English Cucumber and Onions
    4 of 4 Summer Bean Salad

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