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RecipeNLG
Gathered
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
King of blue cheeses — salads, dressings, steak, pear pairing
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
King of blue cheeses — salads, dressings, steak, pear pairing
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Cook the bulgur as directed on package. Once cooled, add blueberries, feta, walnuts, parsley, basil, pepper, onion, and mix. 2. In a small bowl whisk together lemon juice juice, vinegar, sugar and mustard. Whisk in oil; season with salt and pepper to taste. Drizzle on salad; toss to coat. Cover and refrigerate at least one hour before serving.