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	<title>Dawn&#039;s Recipes &#187; salad</title>
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	<link>http://www.dawnsrecipes.com</link>
	<description>Recipes I&#039;ve collected, written and modified over the years.</description>
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		<title>Salsa Cruda</title>
		<link>http://www.dawnsrecipes.com/salsa-cruda-51.htm</link>
		<comments>http://www.dawnsrecipes.com/salsa-cruda-51.htm#comments</comments>
		<pubDate>Mon, 29 Aug 2011 00:33:10 +0000</pubDate>
		<dc:creator>Dawn</dc:creator>
				<category><![CDATA[diet friendly]]></category>
		<category><![CDATA[Mexican]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[vegetables]]></category>

		<guid isPermaLink="false">http://www.demeo-web.com/wordpress/?p=51</guid>
		<description><![CDATA[<a href="http://www.dawnsrecipes.com/salsa-cruda-51.htm"><img align="left" hspace="5" width="150" height="150" src="http://www.dawnsrecipes.com/wp-content/uploads/2007/05/Salsa-Cruda-blog-150x150.jpg" class="alignleft wp-post-image tfe" alt="Salsa Cruda" title="Salsa Cruda" /></a>I love this salsa. It is such a versatile recipe. In addition to the traditional way of serving it with tortilla chips, I&#8217;ve had it on top of burgers &#8211; both beef and turkey. This morning I discovered it works great as the veggie in a frittata. My husband&#8217;s reaction: &#8220;The eggs are outdoing the bacon for flavor. It&#8217;s a battle to the death!&#8221; The original recipe instructs you to seed the tomatoes. I&#8217;m lazy, so I skip that step. It&#8217;s entirely up to you. My reasoning is that plum tomatoes don&#8217;t have a lot of seeds (or the surrounding &#8230; <a class="more-link" href="http://www.dawnsrecipes.com/salsa-cruda-51.htm">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<item>
		<title>Green Bean And Hazelnut Salad</title>
		<link>http://www.dawnsrecipes.com/green-bean-and-hazelnut-salad-296.htm</link>
		<comments>http://www.dawnsrecipes.com/green-bean-and-hazelnut-salad-296.htm#comments</comments>
		<pubDate>Mon, 12 May 2008 19:25:23 +0000</pubDate>
		<dc:creator>Dawn</dc:creator>
				<category><![CDATA[diet friendly]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[vegetables]]></category>
		<category><![CDATA[Green Bean]]></category>
		<category><![CDATA[Hazelnut]]></category>

		<guid isPermaLink="false">http://www.dawnsrecipes.com/?p=296</guid>
		<description><![CDATA[<a href="http://www.dawnsrecipes.com/green-bean-and-hazelnut-salad-296.htm"><img align="left" hspace="5" width="150" height="150" src="http://www.dawnsrecipes.com/wp-content/uploads/2008/05/pict2269-150x150.jpg" class="alignleft wp-post-image tfe" alt="" title="Green Bean And Hazelnut Salad" /></a>&#160;&#160;&#160;&#160;&#160; My mother is somewhat less than adventurous when it comes to trying new things. So, when asking her what type of vegetable she&#8217;d like with her Mother&#8217;s Day dinner, her first suggestion was green beans. Don&#8217;t get me wrong, green beans are a wonderful vegetable, but I wanted to do something different. Bon Appétit came to the rescue with a recipe in this month&#8217;s issue. I didn&#8217;t change much, other than to double it and leave the green beans whole. It was a big hit with my family, and, happily, my mom had seconds. Mission accomplished! Flaxseed oil is &#8230; <a class="more-link" href="http://www.dawnsrecipes.com/green-bean-and-hazelnut-salad-296.htm">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Baby Spinach and Pomegranate Salad</title>
		<link>http://www.dawnsrecipes.com/baby-spinach-and-pomegranate-salad-233.htm</link>
		<comments>http://www.dawnsrecipes.com/baby-spinach-and-pomegranate-salad-233.htm#comments</comments>
		<pubDate>Thu, 03 Jan 2008 23:22:48 +0000</pubDate>
		<dc:creator>Dawn</dc:creator>
				<category><![CDATA[diet friendly]]></category>
		<category><![CDATA[fruit]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[vegetables]]></category>
		<category><![CDATA[dressing]]></category>
		<category><![CDATA[pomegranate]]></category>
		<category><![CDATA[poppy seed]]></category>
		<category><![CDATA[spinach]]></category>

		<guid isPermaLink="false">http://www.dawnsrecipes.com/baby-spinach-and-pomegranate-salad-233.htm</guid>
		<description><![CDATA[<a href="http://www.dawnsrecipes.com/baby-spinach-and-pomegranate-salad-233.htm"><img align="left" hspace="5" width="150" height="150" src="http://www.dawnsrecipes.com/wp-content/uploads/2008/01/pict1984-150x150.jpg" class="alignleft wp-post-image tfe" alt="" title="" /></a>My aunt made this wonderful salad for my bridal shower last summer, only using strawberries instead of pomegranate. Since good strawberries are hard to come by in January, or are simply overpriced, I decided to use pomegranate instead. It was a big hit. Even served along side a delicious prime rib people had second helpings of salad! Ingredients: 1 9-ounce bag baby spinach, rinsed and drained 1 pomegranate, seeds only 1/2 red onion, diced 1/2 5-ounce package candied pecans, coarsely chopped 1/2 cup sugar 3/4 teaspoon dry mustard 3/4 teaspoon salt 1/4 cup cider vinegar 3/4 teaspoon poppy seeds 1/2 &#8230; <a class="more-link" href="http://www.dawnsrecipes.com/baby-spinach-and-pomegranate-salad-233.htm">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>3</slash:comments>
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		<item>
		<title>Caesar Salad Dressing</title>
		<link>http://www.dawnsrecipes.com/caesar-salad-dressing-136.htm</link>
		<comments>http://www.dawnsrecipes.com/caesar-salad-dressing-136.htm#comments</comments>
		<pubDate>Thu, 28 Jun 2007 11:31:48 +0000</pubDate>
		<dc:creator>Dawn</dc:creator>
				<category><![CDATA[Italian]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[vegetables]]></category>

		<guid isPermaLink="false">http://www.dawnsrecipes.com/?p=136</guid>
		<description><![CDATA[<a href="http://www.dawnsrecipes.com/caesar-salad-dressing-136.htm"><img align="left" hspace="5" width="150" height="150" src="http://www.dawnsrecipes.com/wp-content/uploads/2007/06/caesarsalad-150x150.jpg" class="alignleft wp-post-image tfe" alt="Caesar Salad" title="" /></a>Source: Dawn DeMeo With the warm weather here, it&#8217;s hard finding the motivation to cook a decent dinner. I&#8217;ve been making lots of salads. This dressing is very easy to make, and it doubles as a marinade. I often marinate a couple of chicken breasts in some of the dressing, grill them up and throw them on the salad. It&#8217;s a great mid-week dinner, and you don&#8217;t heat your kitchen up making it. To make about 1 1/2 cups of dressing, whisk together the following ingredients: 1/2 cup vegetable oil 1 tablespoon white vinegar juice of 1 lemon 1 tablespoon &#8230; <a class="more-link" href="http://www.dawnsrecipes.com/caesar-salad-dressing-136.htm">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Pasta Salad</title>
		<link>http://www.dawnsrecipes.com/pasta-salad-62.htm</link>
		<comments>http://www.dawnsrecipes.com/pasta-salad-62.htm#comments</comments>
		<pubDate>Thu, 24 May 2007 11:32:31 +0000</pubDate>
		<dc:creator>Dawn</dc:creator>
				<category><![CDATA[pasta]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[vegetables]]></category>

		<guid isPermaLink="false">http://www.demeo-web.com/wordpress/?p=62</guid>
		<description><![CDATA[Source: Dawn DeMeo Ingredients 1 pound tricolor rotini 1 small can sliced black olives 1 large red bell pepper 1 cup sugar snap peas 1 medium carrot, cut into small pieces 1 ounce monterey jack cheese, cut into small cubes 1 ounce sliced pepperoni 1 small bottle Ken&#8217;s Steakhouse Lite Italian Dressing salt and pepper, to taste Directions Cook the pasta according to package directions, then immediately rinse under cold water for about a minute. Place cooked pasta in large bowl and add remaining ingredients. Stir together, cover, and refrigerate at least one hour. Stir once more just before serving. &#8230; <a class="more-link" href="http://www.dawnsrecipes.com/pasta-salad-62.htm">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Summer Salad</title>
		<link>http://www.dawnsrecipes.com/summer-salad-39.htm</link>
		<comments>http://www.dawnsrecipes.com/summer-salad-39.htm#comments</comments>
		<pubDate>Thu, 24 May 2007 02:23:34 +0000</pubDate>
		<dc:creator>Dawn</dc:creator>
				<category><![CDATA[breads]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[vegetables]]></category>

		<guid isPermaLink="false">http://www.demeo-web.com/wordpress/?p=39</guid>
		<description><![CDATA[Recipe: Summer Salad Prep time: 10 minutes Cook time: 10 minutes Serves: 4 Ingredients 2 heads romaine lettuce juice of 1 lemon 4 cloves garlic, pressed 1/3 cup extra virgin olive oil For Croutons: 1 loaf Italian bread 1 stick melted butter Instructions Combine olive oil and pressed garlic cloves in small dish and set aside. Wash Romaine leaves and cut cross-wise and place in large bowl. Add lemon juice; mix well. Add oil and garlic; mix well. Cover and refrigerate while preparing croutons. Slice Italian loaf and place on cookie sheet. Dry out slightly in 325° oven. Brush with &#8230; <a class="more-link" href="http://www.dawnsrecipes.com/summer-salad-39.htm">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Tomato Salad</title>
		<link>http://www.dawnsrecipes.com/tomato-salad-36.htm</link>
		<comments>http://www.dawnsrecipes.com/tomato-salad-36.htm#comments</comments>
		<pubDate>Thu, 24 May 2007 02:12:52 +0000</pubDate>
		<dc:creator>Dawn</dc:creator>
				<category><![CDATA[salad]]></category>
		<category><![CDATA[vegetables]]></category>

		<guid isPermaLink="false">http://www.demeo-web.com/wordpress/?p=36</guid>
		<description><![CDATA[Recipe: Tomato Salad Prep time: 10 minutes Cook time: none Serves: 4 Ingredients 4 to 6 tomatoes 2 cloves garlic, minced 1 jalapeño, minced 1/4 cup extra virgin olive oil 1 tablespoon fresh cilantro, chopped salt and pepper, to taste Instructions Peel most of the skin off of tomatoes and cut into bite sized pieces. Add olive oil, jalapeño, garlic and cilantro. Toss lightly and serve. Notes Even better if you let marinate a bit first. Try adding a bit of red onion as well. Source: Dawn&#8217;s Recipes Find more recipes like this one at Dawn&#8217;s Recipes.]]></description>
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		</item>
		<item>
		<title>Gnocchi Salad</title>
		<link>http://www.dawnsrecipes.com/gnocchi-salad-12.htm</link>
		<comments>http://www.dawnsrecipes.com/gnocchi-salad-12.htm#comments</comments>
		<pubDate>Thu, 24 May 2007 01:14:34 +0000</pubDate>
		<dc:creator>Dawn</dc:creator>
				<category><![CDATA[Italian]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[vegetables]]></category>

		<guid isPermaLink="false">http://www.demeo-web.com/wordpress/?p=12</guid>
		<description><![CDATA[<a href="http://www.dawnsrecipes.com/gnocchi-salad-12.htm"><img align="left" hspace="5" width="150" height="150" src="http://www.dawnsrecipes.com/wp-content/uploads/2007/05/gnocchisalad-150x150.jpg" class="alignleft wp-post-image tfe" alt="Gnocchi Salad" title="Gnocchi Salad" /></a>Recipe: Gnocchi Salad Prep time: 10 minutes Cook time: 10 minutes Serves: 8 Ingredients 1 pound gnocchi, cooked according to package directions, drained and cooled 9 ounces grape or cherry tomatoes 8 ounces fresh mozzarella, small size small handful fresh basil leaves, shredded 2 tablespoons olive oil juice of 1/2 a lemon salt and pepper, to taste Instructions Combine all ingredients in large bowl and gently toss. Refrigerate for at least one hour before serving. Notes This recipe was inspired by a similar salad sold at Filho’s Cucina in Groton, MA. Source: Dawn&#8217;s Recipes Find more recipes like this one &#8230; <a class="more-link" href="http://www.dawnsrecipes.com/gnocchi-salad-12.htm">Continue reading <span class="meta-nav">&#8594;</span></a>]]></description>
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