• 12 Ingredients
  • 1/4 cup walnut halves (1 oz.)
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  • 12 asparagus spears (8 to 10 oz....
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  • 4 pieces (4 oz. each) boned salm...
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  • Spice rub (recipe follows)
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  • 3 heads (8 oz. each) Belgian endive
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  • Nutrition 100% match
  • Calories per gram: 1.0
  • Total fat: Med
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  • 4 Ingredients
  • 1/2 cup PLANTERS walnut halves
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  • 2 large Bartlett pears or other...
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  • 1 cup prepared GOOD SEASONS Parm...
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  • 1 bag (12 oz.) mixed salad greens
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  • Nutrition 100% match
  • Calories per gram: 1.3
  • Total fat: High
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  • 10 Ingredients
  • 1 cup walnut halves, toasted
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  • 8 ounces sliced bacon
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  • 3 Bosc pears, sliced
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  • Nonstick vegetable oil spray
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  • 2 cups ruby Port
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  • Show all (10)
  • Nutrition 100% match
  • Calories per gram: 2.3
  • Total fat: High
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  • 18 Ingredients
  • For the pears
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  • 5 Bosc pears, peeled and halved...
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  • 1 quart red wine (Merlot or Zinf...
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  • 2 cups sugar
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  • 1 cinnamon stick
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  • Nutrition 94% match
  • Calories per gram: 1.4
  • Total fat: Med
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  • 11 Ingredients
  • 4 tablespoons vegetable oil
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  • 1 yellow bell pepper, seeded, cu...
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  • 1 red bell pepper, seeded, cut i...
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  • 3 tablespoons chopped fresh cila...
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  • 6 tablespoons walnut oil
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  • Show all (11)
  • Nutrition 100% match
  • Calories per gram: 2.1
  • Total fat: High
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  • 10 Ingredients
  • 12 cups mixed baby greens
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  • nonstick vegetable cooking spray
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  • 1 cup walnut halves , toasted
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  • 3/4 cup crumbled Roquefort cheese
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  • 2 cups ruby port
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  • Nutrition 100% match
  • Calories per gram: 2.3
  • Total fat: High
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  • 12 Ingredients
  • 1/4 cup shelled walnut halves
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  • 1/2 teaspoon kosher salt
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  • 2 tablespoons fresh lemon juice
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  • 1/8 teaspoon freshly ground blac...
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  • 3 medium-sized Portobello mushro...
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  • Nutrition 100% match
  • Calories per gram: 2.0
  • Total fat: High
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  • 12 Ingredients
  • 1/2 teaspoon salt
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  • 2 large apples , cut into wedges
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  • 1 garlic clove , minced
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  • 1 cup walnut halves
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  • 1/2 cup crumbled blue cheese
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  • Show all (12)
  • Nutrition 100% match
  • Calories per gram: 2.1
  • Total fat: High
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