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	<title>FreeRangeClub&#187; Salads</title>
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	<description>Your guide to food safety and healthy easy gourmet eating</description>
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		<title>Tabouli Quinoa Salad</title>
		<link>http://freerangeclub.com/salads/tabouli-quinoa-salad/</link>
		<comments>http://freerangeclub.com/salads/tabouli-quinoa-salad/#comments</comments>
		<pubDate>Sat, 10 Dec 2011 15:08:12 +0000</pubDate>
		<dc:creator>lrobinson</dc:creator>
				<category><![CDATA[Salads]]></category>

		<guid isPermaLink="false">http://freerangeclub.com/?p=1970</guid>
		<description><![CDATA[½ cup of shredded carrot 2 cups chopped parsley 1 cup chopped mint 1 cup diced onion 1 cup diced fresh tomato 1 cup diced cucumber 2 cups shredded lettuce 1 cup cooked quinoa ½ cup extra virgin olive oil ½ cup fresh-squeezed lemon juice 2 tsp salt (optional) 2 tsp ground black pepper 1 [...]]]></description>
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		<title>Salmon and Sardines Salad (i.e., Mock Tuna Salad)</title>
		<link>http://freerangeclub.com/salads/salmon-sardines-salad-mock-tuna-salad/</link>
		<comments>http://freerangeclub.com/salads/salmon-sardines-salad-mock-tuna-salad/#comments</comments>
		<pubDate>Wed, 07 Apr 2010 00:26:39 +0000</pubDate>
		<dc:creator>Catharine Kaufman</dc:creator>
				<category><![CDATA[Salads]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[salmon]]></category>
		<category><![CDATA[sardines]]></category>

		<guid isPermaLink="false">http://freerangeclub.com/?p=1144</guid>
		<description><![CDATA[One can of Wild Caught Salmon (whole, with its calcium-rich skin &#038; bones) One tin of Wild Caught Sardines in Olive Oil (whole, with skin &#038; bones for better nutrition—Recommended: Brisling “Crown Prince” from Scotland, or Norwegian sardines); 1-2 hardboiled eggs 2 tablespoons organic mayonnaise with olive oil 1 tablespoon Dijon Mustard 2 tablespoons fresh-squeezed [...]]]></description>
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		<title>Asparagus &amp; Tomato Salad</title>
		<link>http://freerangeclub.com/salads/asparagus-tomato-salad/</link>
		<comments>http://freerangeclub.com/salads/asparagus-tomato-salad/#comments</comments>
		<pubDate>Wed, 19 Aug 2009 22:45:37 +0000</pubDate>
		<dc:creator>Dina Eliash Robinson</dc:creator>
				<category><![CDATA[Salads]]></category>
		<category><![CDATA[asparagus]]></category>
		<category><![CDATA[organic]]></category>

		<guid isPermaLink="false">http://freerangeclub.com/?p=1101</guid>
		<description><![CDATA[Both the phallic-shaped asparagus and the luscious tomato that translates to “love apple” in many languages, have been favored as aphrodisiacs since ancient times. So it’s not surprising that my hot-blooded Transylvanian-Hungarian ancestors have come up with a recipe that combines both of these tasty—and nutritious—vegetables, while also giving them a spicy kick typical of [...]]]></description>
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		<title>Brocslaw</title>
		<link>http://freerangeclub.com/salads/brocslaw/</link>
		<comments>http://freerangeclub.com/salads/brocslaw/#comments</comments>
		<pubDate>Thu, 13 Aug 2009 22:08:30 +0000</pubDate>
		<dc:creator>Catharine Kaufman</dc:creator>
				<category><![CDATA[Salads]]></category>
		<category><![CDATA[broccoli]]></category>
		<category><![CDATA[brocslaw]]></category>
		<category><![CDATA[organic]]></category>

		<guid isPermaLink="false">http://freerangeclub.com/?p=1089</guid>
		<description><![CDATA[(Use organics if at all possible. They taste better and save on doctor bills) 1 16-ounce bag of shredded broccoli or two heads of fresh chopped broccoli 1/2 small red pepper, diced 1/2 small yellow pepper, diced 1/2 small red onion, diced 2 scallions, thinly sliced 2 carrots, grated 1/4 cup of slivered almonds 2 [...]]]></description>
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		<title>Blood Orange Roasted Beet Salad</title>
		<link>http://freerangeclub.com/salads/blood-orange-roasted-beet-salad/</link>
		<comments>http://freerangeclub.com/salads/blood-orange-roasted-beet-salad/#comments</comments>
		<pubDate>Fri, 02 Jan 2009 18:33:49 +0000</pubDate>
		<dc:creator>Catharine Kaufman</dc:creator>
				<category><![CDATA[Salads]]></category>
		<category><![CDATA[beets]]></category>
		<category><![CDATA[blood orange]]></category>

		<guid isPermaLink="false">http://freerangeclub.com/?p=742</guid>
		<description><![CDATA[You can actually taste spring in my friend Megan Reichman’s recipe. As the Chef of the San Diego Paradise Point Resort’s famed Baleen seafood restaurant, Megan keeps diners coming back for her mouthwatering creations. 2 medium beets 1 cup of baby lettuce (preferably the delicate “mache”) 2 tablespoons of toasted pine nuts. Dressing: ¼ cup [...]]]></description>
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		<title>“The Color of Money”  Spinach Salad</title>
		<link>http://freerangeclub.com/salads/color-money-spinach-salad/</link>
		<comments>http://freerangeclub.com/salads/color-money-spinach-salad/#comments</comments>
		<pubDate>Tue, 02 Sep 2008 23:04:59 +0000</pubDate>
		<dc:creator>Catharine Kaufman</dc:creator>
				<category><![CDATA[Salads]]></category>
		<category><![CDATA[baby spinach]]></category>
		<category><![CDATA[color of money]]></category>
		<category><![CDATA[organic ingredients]]></category>
		<category><![CDATA[paul newman]]></category>
		<category><![CDATA[spinach salad]]></category>

		<guid isPermaLink="false">http://freerangeclub.com/?p=406</guid>
		<description><![CDATA[(Use organic ingredients when available) 1 package (7 ounces) of fresh baby spinach 3 ounces of pignolia (pine nuts) or slivered almonds 1/3 cup of “Newman’s Own” Olive Oil and Balsamic Dressing 1 small red onion, minced 1 garlic clove, minced 1/2 teaspoon of brown sugar 1 teaspoon of Dijon mustard In a small saucepan, [...]]]></description>
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		<title>Love Salad</title>
		<link>http://freerangeclub.com/recipes/love-salad/</link>
		<comments>http://freerangeclub.com/recipes/love-salad/#comments</comments>
		<pubDate>Fri, 08 Feb 2008 19:48:29 +0000</pubDate>
		<dc:creator>Dina Eliash Robinson</dc:creator>
				<category><![CDATA[Recipés]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[asparagus]]></category>
		<category><![CDATA[bottom ends]]></category>
		<category><![CDATA[love apple]]></category>
		<category><![CDATA[mediterranean cultures]]></category>
		<category><![CDATA[organic ingredients]]></category>
		<category><![CDATA[paprika]]></category>
		<category><![CDATA[phallic symbol]]></category>
		<category><![CDATA[raw sugar]]></category>
		<category><![CDATA[shallow dish]]></category>
		<category><![CDATA[slice tomatoes]]></category>
		<category><![CDATA[sour dressing]]></category>
		<category><![CDATA[spring water]]></category>
		<category><![CDATA[sugar honey]]></category>
		<category><![CDATA[tablespoon worcestershire sauce]]></category>
		<category><![CDATA[teaspoon honey]]></category>
		<category><![CDATA[tender stalks]]></category>
		<category><![CDATA[tomato salad]]></category>

		<guid isPermaLink="false">http://freerangeclub.com/?p=145</guid>
		<description><![CDATA[The Asparagus and Tomato Salad has long been regarded as an aphrodisiac by Mediterranean cultures. The phallic symbol of the asparagus is combined with the Love Apple—as tomatoes are still called in Greek, Hebrew and some other languages—in a sweet-and-sour dressing that symbolizes the many moods of love. (Q &#38; A) (MIN) Serves 6 (use [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Warm Aphrodisiac Arugula Salad</title>
		<link>http://freerangeclub.com/recipes/warm-aphrodisiac-arugula-salad/</link>
		<comments>http://freerangeclub.com/recipes/warm-aphrodisiac-arugula-salad/#comments</comments>
		<pubDate>Sun, 03 Feb 2008 18:52:23 +0000</pubDate>
		<dc:creator>Catharine Kaufman</dc:creator>
				<category><![CDATA[Recipés]]></category>
		<category><![CDATA[Salads]]></category>

		<guid isPermaLink="false">http://freerangeclub.com/?p=515</guid>
		<description><![CDATA[1 package (7 ounces) of arugula 3 ounces of pignolia (pine nuts) or slivered almonds 5 tablespoons of extra virgin olive oil 4 tablespoons of red wine vinegar 1 small red onion, minced 1 Roma tomato, diced (tomatoes are a.k.a. “love apples”) 1 garlic clove, minced 1 teaspoon of brown sugar 1 teaspoon of Dijon [...]]]></description>
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