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	<title>Savor The Taste of Oregon &#187; Salad</title>
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	<link>http://www.thetasteoforegon.com</link>
	<description>Wine, Food, Living — Oregon Style</description>
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		<title>Caprese Salad</title>
		<link>http://www.thetasteoforegon.com/2011/09/caprese-salad/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=caprese-salad</link>
		<comments>http://www.thetasteoforegon.com/2011/09/caprese-salad/#comments</comments>
		<pubDate>Tue, 06 Sep 2011 19:16:53 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Salad]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=13466</guid>
		<description><![CDATA[A caprese salad is so utterly simply that if you don’t use the best quality ingredients and tomatoes in their absolute prime, it will be ordinary at best. NOW, late summer is the ideal time when tomatoes are in their splendor.

Only three main ingredients are required – Tomatoes, fresh basil and fresh mozzarella. Although usually served as an anti pasta, this salad makes a stellar light entrée if served with some fine salami and a baguette.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/09/caprese-salad/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Cold Olive Oil Poached Chicken, Potato and Watercress Salad with Buttermilk-Tarragon Dressing</title>
		<link>http://www.thetasteoforegon.com/2011/08/oliveoilchicken/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=oliveoilchicken</link>
		<comments>http://www.thetasteoforegon.com/2011/08/oliveoilchicken/#comments</comments>
		<pubDate>Sat, 20 Aug 2011 03:36:51 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Salad]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=13340</guid>
		<description><![CDATA[When confronted with a challenge of creating a “cold entree” from a group of food bloggers from around the world who use the #letslunch hashtag on Twitter, I immediately conjured up and image of an ivory colored poached chicken breast. Once the star is born, everything else fell into place.

]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/08/oliveoilchicken/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Miner&#8217;s Lettuce Salad with Pomegranate Dressing — Foraging in the Spring for Wild Greens</title>
		<link>http://www.thetasteoforegon.com/2011/03/miners-lettuce-salad-with-pomegranate-dressing-%e2%80%94-foraging-in-the-spring-for-wild-greens/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=miners-lettuce-salad-with-pomegranate-dressing-%25e2%2580%2594-foraging-in-the-spring-for-wild-greens</link>
		<comments>http://www.thetasteoforegon.com/2011/03/miners-lettuce-salad-with-pomegranate-dressing-%e2%80%94-foraging-in-the-spring-for-wild-greens/#comments</comments>
		<pubDate>Tue, 29 Mar 2011 22:28:49 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Outdoors]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Featured]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=12028</guid>
		<description><![CDATA[Mom and I took the dogs for a walk in a park not far from our home during one of the pauses in the rain, and I discovered to my surprise that several of the towering Douglas Firs in a grove at the edge of the park had green shawls of miner's lettuce around the bases of their trunks. Miner's lettuce grows wild in the woodlands of Oregon but its season is a brief one and it withers and dies back as soon as the rains stop and the weather warms. Native Americans ate this wild green. Early settlers of the Pacific Northwest also ate it. Folklore has it that California Gold Rush miners ate it to prevent scurvy, and thus its nickname. It's also known as winter purslane, spring beauty or Indian lettuce.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/03/miners-lettuce-salad-with-pomegranate-dressing-%e2%80%94-foraging-in-the-spring-for-wild-greens/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Best Steak Salad This Side of the Pacific Rim — With Lime and Lemongrass Dressing</title>
		<link>http://www.thetasteoforegon.com/2010/12/best-steak-salad-this-side-of-the-pacific-rim-%e2%80%94-with-lime-and-lemongrass-dressing/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=best-steak-salad-this-side-of-the-pacific-rim-%25e2%2580%2594-with-lime-and-lemongrass-dressing</link>
		<comments>http://www.thetasteoforegon.com/2010/12/best-steak-salad-this-side-of-the-pacific-rim-%e2%80%94-with-lime-and-lemongrass-dressing/#comments</comments>
		<pubDate>Wed, 22 Dec 2010 22:22:59 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Lemongrass]]></category>
		<category><![CDATA[Steak]]></category>
		<category><![CDATA[Thai]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=11090</guid>
		<description><![CDATA[The secret ingredient to our version of steak salad is marinating the meat in some dried galangal root powder (available at any Asian grocery store) and a touch of oil an hour or two before cooking. The galangal will enhance the flavor of the steak and take away some of that "beefy smell" that turns some people off. Plus, while you're searing the steak, it will add an other-worldy aroma to the beef.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/12/best-steak-salad-this-side-of-the-pacific-rim-%e2%80%94-with-lime-and-lemongrass-dressing/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Oregon Shrimp Salad-stuffed Avocado with Cucumber Goddess Dressing</title>
		<link>http://www.thetasteoforegon.com/2010/10/oregon-shrimp-salad-stuffed-avocado-with-cucumber-goddess-dressing/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=oregon-shrimp-salad-stuffed-avocado-with-cucumber-goddess-dressing</link>
		<comments>http://www.thetasteoforegon.com/2010/10/oregon-shrimp-salad-stuffed-avocado-with-cucumber-goddess-dressing/#comments</comments>
		<pubDate>Sat, 30 Oct 2010 08:00:29 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Salad]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Salad Dressing]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=10805</guid>
		<description><![CDATA[There have been only a few times in my life when I've eaten a meal somewhere and the dish I'm eating makes a lasting impression, its flavors etching its memory into my taste buds and mind. Such was the case many years ago when I was eating at a now-defunct restaurant in Fort Worth, Texas, called Celebration, and I tasted their creamy luscious cucumber dressing. They wouldn't part with the recipe and it's taken me several years of trial and error to replicating the flavor and consistency. And it makes a wonderful dressing for this salad of avocado stuffed with shrimp (it would be great with crab too!).]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/10/oregon-shrimp-salad-stuffed-avocado-with-cucumber-goddess-dressing/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Sockeye Gravlax Salad with Pomegranate Balsamic Dressing</title>
		<link>http://www.thetasteoforegon.com/2010/09/sockeye-gravlax-salad-with-pomegranate-balsamic-dressing/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=sockeye-gravlax-salad-with-pomegranate-balsamic-dressing</link>
		<comments>http://www.thetasteoforegon.com/2010/09/sockeye-gravlax-salad-with-pomegranate-balsamic-dressing/#comments</comments>
		<pubDate>Sun, 12 Sep 2010 02:56:23 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Salad]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Salmon]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=10058</guid>
		<description><![CDATA[Gravlax can be used as the base for a light and flavorful salad topped with pomegranate balsamic dressing. The dressing of pomegranate juice, balsamic vinegar and olive oil offers a fruity burst of palate-cleansing flavor when paired with the gravlax.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/09/sockeye-gravlax-salad-with-pomegranate-balsamic-dressing/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Composed Summer Garden Salad with Salmon Croquettes and Pepper-Parmesan Dressing</title>
		<link>http://www.thetasteoforegon.com/2010/08/composed-summer-garden-salad-with-salmon-croquettes-and-pepper-parmesan-dressing/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=composed-summer-garden-salad-with-salmon-croquettes-and-pepper-parmesan-dressing</link>
		<comments>http://www.thetasteoforegon.com/2010/08/composed-summer-garden-salad-with-salmon-croquettes-and-pepper-parmesan-dressing/#comments</comments>
		<pubDate>Sat, 07 Aug 2010 15:34:24 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Salad]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Parmesan]]></category>
		<category><![CDATA[Salad Dressing]]></category>
		<category><![CDATA[Salmon]]></category>
		<category><![CDATA[vegetables]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=9028</guid>
		<description><![CDATA[My mother knew how to stretch a penny and on many occasions canned salmon came to our family table in the form of salmon patties. That would be “sall-mon” in our home with a distinct and noticeable lean on the letter “l”.

This tasted nothing like the salmon I have come to love in the Pacific Northwest. My mother’s salmon patties were tasty enough with some mayonnaise, onions, spices and an egg to hold it all together but the taste difference between those patties and fresh, line-caught salmon is like night and day. WOW!]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/08/composed-summer-garden-salad-with-salmon-croquettes-and-pepper-parmesan-dressing/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Grilled Pacific Spot Prawns with Cold Somen Noodles in Miso Sauce</title>
		<link>http://www.thetasteoforegon.com/2010/07/grilled-pacific-spot-prawns-with-cold-somen-noodles-in-miso-sauce/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=grilled-pacific-spot-prawns-with-cold-somen-noodles-in-miso-sauce</link>
		<comments>http://www.thetasteoforegon.com/2010/07/grilled-pacific-spot-prawns-with-cold-somen-noodles-in-miso-sauce/#comments</comments>
		<pubDate>Tue, 06 Jul 2010 18:46:34 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Salad]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Miso]]></category>
		<category><![CDATA[Prawns]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=8227</guid>
		<description><![CDATA[Cold somen noodles in miso sauce act as a foil for grilled Pacific spot prawns. This marriage of salty (noodles and miso sauce) and sweet (grilled prawns) are perfect for a light dinner on a hot summer day.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/07/grilled-pacific-spot-prawns-with-cold-somen-noodles-in-miso-sauce/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Summer Noodle Salad with Cilantro, Ground Pork and Black Trumpet Mushrooms or Yum Wun Sen</title>
		<link>http://www.thetasteoforegon.com/2010/06/summer-noodle-salad-with-cilantro-ground-pork-and-black-trumpet-mushrooms-or-yum-wun-sen/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=summer-noodle-salad-with-cilantro-ground-pork-and-black-trumpet-mushrooms-or-yum-wun-sen</link>
		<comments>http://www.thetasteoforegon.com/2010/06/summer-noodle-salad-with-cilantro-ground-pork-and-black-trumpet-mushrooms-or-yum-wun-sen/#comments</comments>
		<pubDate>Thu, 24 Jun 2010 14:50:43 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Salad]]></category>
		<category><![CDATA[Thai]]></category>
		<category><![CDATA[Black Trumpet Mushrooms]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Mung Bean Noodles]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=8047</guid>
		<description><![CDATA[I was thinking of how well pork and mushrooms go together the other day, while musing on a novel way to use black trumpet mushrooms we received from Marx Foods, a purveyor of bulk fine foods. I remembered a favorite Thai dish that Mom occasionally makes that is a salad made from stir-fried ground pork and mung bean noodles in a lime and fish sauce dressing, topped with lots of cilantro and shallots. Collaborating, Mom and I decided to make this dish with the addition of black trumpet mushrooms.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/06/summer-noodle-salad-with-cilantro-ground-pork-and-black-trumpet-mushrooms-or-yum-wun-sen/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Embracing the Unfamiliar — Kohlrabi Salad, Anyone?</title>
		<link>http://www.thetasteoforegon.com/2010/06/embracing-the-unfamiliar-%e2%80%94-kohlrabi-anyone/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=embracing-the-unfamiliar-%25e2%2580%2594-kohlrabi-anyone</link>
		<comments>http://www.thetasteoforegon.com/2010/06/embracing-the-unfamiliar-%e2%80%94-kohlrabi-anyone/#comments</comments>
		<pubDate>Tue, 08 Jun 2010 02:21:19 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Salad]]></category>
		<category><![CDATA[Vegetable]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Vegetarian]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=7613</guid>
		<description><![CDATA[A wise old Buddhist monk told me a few years ago when I was pondering some drastic possibilities for changes in my life that you can either live your whole life surrounded by people, places, things and experiences that are familiar to you, or you can embrace the unknown and grow from those experiences. I was thinking of that as I was roaming the farmers market this weekend and came face to face with a vegetable I'd never eaten before — kohlrabi.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/06/embracing-the-unfamiliar-%e2%80%94-kohlrabi-anyone/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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