How to Make an Epic Southern Salad with Cilantro Lime Dressing

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This is my absolute favorite salad I’ve made this year. I picked up all the ingredients from the local Whole Foods and chose organic wherever possible. When I do salads, I don’t measure out the ingredients. Instead, I eyeball it. It’s not too hard to find the mix that works best for you. Start small with the strong ingredients (onions, for example) and taste test and add more if you like.

Here’s our mix:
Mixed baby spinach & arugula
Chopped tomatoes
Chopped red peppers
Sliced red onions
1/2 an avocado, diced
A heaping handful of cilantro leaves
Shredded sharp white cheddar
Cubes of chicken breast, baked in oil and cilantro dressing (I used one chicken breast for the size of salad shown)
Cilantro lime dressing (made according to the recipe and heavy on the cilantro)

Salad

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How to Make Real Hungarian Goulash

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One night when I was living in Switzerland, one of my Hungarian friends—a lovely 20-something international relations major named Lilla who was studying remotely while working in the Alps—was kind enough to come over to my apartment and make us a big pot of real Hungarian goulash. Just like mama used to make, she said.

When I started this blog, I went over my favorite and most memorable meals from the past couple years and Lilla’s goulash was one of them. So I asked her if she’d share the recipe and I thought I’d pass it along to you.

She says that this recipe (which is conveniently already in English) is very, very close to hers, but we should add 1 – 1.5 deciliters (about half a cup – just under or just over is fine) of red wine.

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