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  • CALS Sweet Blue Melon Salad

    Vinaigrette Dressing: ¼ cup white-wine vinegar 3 tablespoons extra virgin olive oil ½ teaspoon garlic…

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  • Black Bean Salad

    — from the kitchen of Susan Thompson, STORIES writer Ingredients: 1 can (15 ounces) black…

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  • Southwestern Turkey Salad

    — from the kitchen of Gretta Irwin, executive director Iowa Turkey Federation Ingredients: 8 ounces…

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  • Sweet and Tangy Coleslaw with Orange and Fennel

    — from the kitchen of Elisabeth Huff-Lonergan (MS ’91 animal science, PhD ’95 ), professor…

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  • Beet Salad

    — from the kitchen of Jen Bousselot (’01 plant health and protection, MS ’03 sustainable…

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