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pdfs celery salad with cider vinegar and sunflower oil
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Culture
Tart Vinegar is my secret weapon for dressings, marinades, and even cream cheese frosting.
Kyle Beechey
Cooking
There are also dates and almonds... and Parmesan.
Carla Lalli Music
Cooking
Or fruit—it’s that flexible.
Olia Hercules
Cooking
An easy-to-make celery salad with dates, almonds, and Parmesan that'll let you have a laid-back weekend
Christopher Michel
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Sponsored: How a nutritionist makes Waldorf salad without mayo or artificial ingredients.
Cooking
Our favorite salad doesn't require a complicated dressing or a bunch of prepped veggies—just cold, crisp lettuce, salt and pepper, and lemon and oil.
Claire Saffitz
Culture
Chef Ignacio Mattos taught Bon Appétit editor Adam Rapoport how to make a salad. Finally.
Adam Rapoport
techniques
Your salad deserves more love. And whipped cream.
Bon Appétit
Cooking
Like a much, much, much easier version of ranch.
Emma Laperruque
techniques
Not only does homemade salad dressing taste better than the bottled stuff, it's easy to whip up. Here's how to make a vinaigrette.
Rochelle Bilow
Cooking
The underrated celery root is one of our favorite vegetables—here's how to prep it, cook it, and give it the attention it deserves.
Rick Martinez
Cooking
If you’ve never thought, “Why doesn’t my fruit salad have more salt on it?”, well, why not?!
Christina Chaey
Cooking
Ways to use up that bag of leftover celery before it turns all bendy and brown. You know what we're talking about.
Alex Beggs
Cooking
On this episode of Dinner SOS, Chris and Jess Damuck explore ways to make fresh, delicious salads all week long.
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It’s easy to pack in your bag—and with a little layering, you’re guaranteed a fresh, crunchy, perfectly-dressed salad every time.
Marie's Salad Dressing
techniques
And here are six of them
Janet McCracken
Culture
Pineapple Collaborative’s ACV is the first I’ve tried that actually tastes like apples.
Aliza Abarbanel
Lifestyle
Food52's newest cookbook is all about salads, and we are so down.
Ali Francis
techniques
These make ahead salads won't get soggy as they sit—they're even better the next day.
Rochelle Bilow
techniques
Thanks to a few key pantry and fridge staples, these vinaigrettes are creamy AND light—without a drop of mayo or buttermilk in sight.
Rochelle Bilow
Shopping
Give yourself the gift of quality olive oil on demand.
Alaina Chou
Cooking
Here are five other ways to make it worth the cabinet space.
Alexis deBoschnek
sponsored
Sponsored: How a nutritionist makes Waldorf salad without mayo or artificial ingredients.
Cooking
Sometimes leafy greens just won’t cut it.
Aliza Abarbanel