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Williamstown, MA: Sterling and Francine Clark Art Institute, 2000
Chicken broth I always use low-sodium chicken broth or stock, so I can control the overall saltiness
The leftovers are just so good
Historical Notes for this Recipe: This amazing green salad with Asian flavors was first posted in 2011
Now I'm obsessed with its robust, nutty, mellow and caramelized flavor
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