on a raft of cool romaine lettuce.
The red pepper-tomato dressing is poured
into the bowl, above
le f t ,
then the gazpacho
salad is set on top and finished with quick-
cooked shrimp and crunchy croutons.
Crispy, wafer-thin slices of prosciutto,
above, and a lemony dressing top this mixof
sauteed chicken, vegetables,
and blue cheese.
R e c ip e s b e g in o n p a g e
154
.
BETTER HOMES AND GARDENS AUGUST 2008
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