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	<title>Island Chef &#187; salads</title>
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	<link>http://www.islandchef.ca</link>
	<description>stories, recipes &#38; advice from celebrated vancouver island &#38; gulf island chefs</description>
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		<title>raspberry vinaigrette</title>
		<link>http://www.islandchef.ca/2010/08/raspberry-vinaigrette/</link>
		<comments>http://www.islandchef.ca/2010/08/raspberry-vinaigrette/#comments</comments>
		<pubDate>Sun, 08 Aug 2010 20:43:15 +0000</pubDate>
		<dc:creator>Travis Hansen</dc:creator>
				<category><![CDATA[healthy]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[quick & easy]]></category>
		<category><![CDATA[salads]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[Butchart Gardens]]></category>
		<category><![CDATA[rasberry vinaigrette]]></category>
		<category><![CDATA[Travis Hansen]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=3168</guid>
		<description><![CDATA[3 Tablespoons of wildflower honey 1 pint of fresh raspberries 2 sprigs of fresh thyme (stems removed) 1/2 cup of raspberry vinegar 1  3/4 cup of olive oil Puree the honey, raspberries, thyme leaves and vinegar together then slowly incorporate the olive oil. This is a great dressing or local organic greens or fresh spinach.]]></description>
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		<slash:comments>0</slash:comments>
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		<title>lemon thyme vinaigrette</title>
		<link>http://www.islandchef.ca/2010/06/lemon-thyme-vinaigrette/</link>
		<comments>http://www.islandchef.ca/2010/06/lemon-thyme-vinaigrette/#comments</comments>
		<pubDate>Sat, 05 Jun 2010 14:00:08 +0000</pubDate>
		<dc:creator>Garrett Schack</dc:creator>
				<category><![CDATA[our recipes]]></category>
		<category><![CDATA[quick & easy]]></category>
		<category><![CDATA[salads]]></category>
		<category><![CDATA[sauces]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=2559</guid>
		<description><![CDATA[¼ cup extra virgin olive oil 2 Tablespoons fresh lemon juice 1 teaspoon grated lemon zest 2 cloves garlic, minced 1 teaspoon dijon mustard 1 teaspoon kosher salt fresh cracked black pepper to taste 1 Tablespoon fresh thyme, minced Place all ingredients in blender or food processor and pulse to emulsify. Chill until needed.]]></description>
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		<title>lemon vinaigrette</title>
		<link>http://www.islandchef.ca/2010/02/lemon-vinaigrette/</link>
		<comments>http://www.islandchef.ca/2010/02/lemon-vinaigrette/#comments</comments>
		<pubDate>Tue, 09 Feb 2010 21:36:08 +0000</pubDate>
		<dc:creator>Jill Thomas</dc:creator>
				<category><![CDATA[healthy]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[quick & easy]]></category>
		<category><![CDATA[salads]]></category>
		<category><![CDATA[sauces]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=1606</guid>
		<description><![CDATA[Blend with hand blender: zest &#38; juice of 10 lemons 3 garlic cloves 1 Tablespoons honey pinch cayenne pinch salt 1 Tablespoon fresh mint 1/2 cup extra virgin olive oil 1/2 cup canola oil Make sure to blend very well so the honey gets well combined.]]></description>
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		<title>lime ginger vinaigrette</title>
		<link>http://www.islandchef.ca/2009/12/lime-ginger-vinaigrette/</link>
		<comments>http://www.islandchef.ca/2009/12/lime-ginger-vinaigrette/#comments</comments>
		<pubDate>Sat, 19 Dec 2009 19:27:38 +0000</pubDate>
		<dc:creator>Fatima Da Silva</dc:creator>
				<category><![CDATA[our recipes]]></category>
		<category><![CDATA[quick & easy]]></category>
		<category><![CDATA[salads]]></category>
		<category><![CDATA[sauces]]></category>

		<guid isPermaLink="false">http://www.islandchef.ca/?p=802</guid>
		<description><![CDATA[Served with crab cakes at Bistro 161. Combine: 1 Tablespoon grated ginger 2 limes &#8211; zested &#38; juiced ¼ cup cider vinegar 1 Tablespoon sesame oil ½ cup vegetable oil 1 Tablespoon honey 1 Tablespoon sea salt]]></description>
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		<title>curried yam salad</title>
		<link>http://www.islandchef.ca/2009/12/curried-yam-salad/</link>
		<comments>http://www.islandchef.ca/2009/12/curried-yam-salad/#comments</comments>
		<pubDate>Thu, 03 Dec 2009 00:44:02 +0000</pubDate>
		<dc:creator>Fatima Da Silva</dc:creator>
				<category><![CDATA[healthy]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[salads]]></category>
		<category><![CDATA[vegetables & legumes]]></category>

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		<description><![CDATA[Vinaigrette This can be done up to a week in advance and kept refrigerated. Whisk together: 1 ½ teaspoons dijon mustard 1 tablespoon mild curry paste (we use Patak’s) 1 teaspoon sea salt 1 ½ tablespoons of honey 1/3 cup cider vinegar 1 cup vegetable oil Salad: Pre-heat oven at 375 Peel &#38; dice 5lbs [...]]]></description>
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		<title>asian slaw</title>
		<link>http://www.islandchef.ca/2009/11/asian-slaw/</link>
		<comments>http://www.islandchef.ca/2009/11/asian-slaw/#comments</comments>
		<pubDate>Sat, 28 Nov 2009 20:15:34 +0000</pubDate>
		<dc:creator>Jill Thomas</dc:creator>
				<category><![CDATA[healthy]]></category>
		<category><![CDATA[our recipes]]></category>
		<category><![CDATA[quick & easy]]></category>
		<category><![CDATA[salads]]></category>

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		<description><![CDATA[namprik dessing Blend with the hand blender: 1 TBS jalapeno peppers 1 TBS fresh garlic cloves 1 TBS brown sugar 1 cup fresh limejuice (can use the zest as well) .25 cup fish sauce 1 cup canola oil slaw Toss equal parts: sui choy cabbage (stems removed, cut in 1/2, then slice as thin as [...]]]></description>
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