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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
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
Vegetable-forward cooking organized by produce season
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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
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
Vegetable-forward cooking organized by produce season
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Add water and strawberries together. Bring to a boil. Add jello; stir until dissolved. Put in refrigerator. Mix together the crushed pretzels, margarine and 1 package Sweet 'N Low. Bake in a 9 x 13-inch pan for 10 minutes at 350°. Let cool. Mix together the remaining ingredients with mixer. Put over pretzels, then pour cooled jello over cream cheese mixture. Let gel. Put in fridge for 30 minutes. Add Cool Whip over jello. Enjoy.