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Recipe Editor

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Enter ingredients like below into the ingredients text box

Your ingredients will be displayed like this on your recipe's page

Dressing

2 Tablespoons Balsamic Vinegar

1 Tablespoon Brown Sugar

1 Tablespoon Dijon Mustard

1/2 Cup Olive Oil

2 Tablespoons Chopped Fresh Tarragon

1 Tablespoon Fresh Squeezed Lemon Juice

Salad

3 Cups Diced Cooked Chicken Breast

1/2 Cup Cooked Orzo Pasta

1 Cup Roma Tomatoes, Diced

1/2 Cup Marinated Artichoke Hearts, Drained And Chopped

1/2 Cup Coarsely Chopped And Pitted Kalamata Olives

1/2 Cup Grapes, Halved Or Chopped

1/4 Cup Onion, Diced

1 1/2 Tablespoons Drained Capers

Salt And Pepper To Taste

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Enter recipe steps like below into the recipe steps text box

Enter a "double return" (2 new lines, like a paragraph) to separate the recipe steps

Your recipe steps will be displayed like this on your recipe's page

1To make the dressing, in a small skillet over medium heat, simmer the balsamic vinegar with brown sugar and dijon mustard for about 5 minutes, or until the vinegar becomes very fragrant and thickens.

2Remove the vinegar sauce from the heat and pour into a bowl. Whisk in the olive oil, fresh tarragon, and lemon juice.

3Cook your chicken and orzo in the style of your liking. Both are easy to cook and shouldn’t require instructions from me :-)

4In a large mixing or serving bowl, add the chicken, pasta, tomatoes, artichoke, kalamatas, grapes, onion, and capers. Add the vinaigrette, salt & pepper, and mix everything together.

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