<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>STORIES in Agriculture and Life Sciences &#187; Salads</title>
	<atom:link href="http://www.ag.iastate.edu/stories/category/uncategorized/recipes/salad/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.ag.iastate.edu/stories</link>
	<description>Iowa State University College of Agriculture and Life Sciences</description>
	<lastBuildDate>Mon, 04 Feb 2013 21:56:35 +0000</lastBuildDate>
	<generator>http://wordpress.org/?v=2.9.2</generator>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
			<item>
		<title>Southwestern Turkey Salad</title>
		<link>http://www.ag.iastate.edu/stories/2011/11/southwestern-turkey-salad/</link>
		<comments>http://www.ag.iastate.edu/stories/2011/11/southwestern-turkey-salad/#comments</comments>
		<pubDate>Mon, 21 Nov 2011 17:00:50 +0000</pubDate>
		<dc:creator>Melea Licht</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Salads]]></category>

		<guid isPermaLink="false">http://www.ag.iastate.edu/stories/?p=2098</guid>
		<description><![CDATA[&#8211; from the kitchen of Gretta Irwin, executive director Iowa Turkey Federation
 
Ingredients:
8 ounces rotini or wagon wheel pasta, cooked according to package directions
2 cups cooked cubed turkey
1 can (4 ounces) sliced black olives, drained
2 ounces Monterey Jack cheese with peppers, cut into ¼ inch cubes
2 cups seeded and chopped tomatoes, divided
4 green onions, thinly [...]]]></description>
		<wfw:commentRss>http://www.ag.iastate.edu/stories/2011/11/southwestern-turkey-salad/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Beet Salad</title>
		<link>http://www.ag.iastate.edu/stories/2011/11/beet-salad/</link>
		<comments>http://www.ag.iastate.edu/stories/2011/11/beet-salad/#comments</comments>
		<pubDate>Mon, 21 Nov 2011 17:00:45 +0000</pubDate>
		<dc:creator>Melea Licht</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Salads]]></category>

		<guid isPermaLink="false">http://www.ag.iastate.edu/stories/?p=2092</guid>
		<description><![CDATA[&#8211; from the kitchen of Jen Bousselot (’01 plant health and protection, MS ’03 sustainable agriculture), Iowa Master Gardener coordinator (courtesy Sarah Haynes, new EARTH program coordinator)
Ingredients:
The farmers market shopping list for this recipe includes:
- 4 or 5 beets
- local goat cheese
- raw walnuts or almonds
- fresh arugula or mâché (depending on freshness and availability, [...]]]></description>
		<wfw:commentRss>http://www.ag.iastate.edu/stories/2011/11/beet-salad/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Black Bean Salad</title>
		<link>http://www.ag.iastate.edu/stories/2011/11/black-bean-salad/</link>
		<comments>http://www.ag.iastate.edu/stories/2011/11/black-bean-salad/#comments</comments>
		<pubDate>Mon, 21 Nov 2011 17:00:39 +0000</pubDate>
		<dc:creator>Melea Licht</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Salads]]></category>

		<guid isPermaLink="false">http://www.ag.iastate.edu/stories/?p=2094</guid>
		<description><![CDATA[&#8211; from the kitchen of Susan Thompson, STORIES writer
Ingredients:
1 can (15 ounces) black beans, drained
1 can (16 ounces) corn, drained
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
½ cup red onion, diced
1 teaspoon cilantro
¼ cup olive oil
4 tablespoons red wine vinegar
1 teaspoon lime juice
Ground pepper
Salt
Tortilla chips
Directions: Seed and dice bell peppers.  In a salad [...]]]></description>
		<wfw:commentRss>http://www.ag.iastate.edu/stories/2011/11/black-bean-salad/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Sweet and Tangy Coleslaw with Orange and Fennel</title>
		<link>http://www.ag.iastate.edu/stories/2011/11/sweet-and-tangy-coleslaw-with-orange-and-fennel/</link>
		<comments>http://www.ag.iastate.edu/stories/2011/11/sweet-and-tangy-coleslaw-with-orange-and-fennel/#comments</comments>
		<pubDate>Mon, 21 Nov 2011 17:00:17 +0000</pubDate>
		<dc:creator>Melea Licht</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Salads]]></category>

		<guid isPermaLink="false">http://www.ag.iastate.edu/stories/?p=2096</guid>
		<description><![CDATA[&#8211; from the kitchen of Elisabeth Huff-Lonergan (MS ’91 animal science, PhD ’95 ), professor animal science
 
Ingredients:
1/3 cup apple cider vinegar
2 tablespoons vegetable oil
3 tablespoons fresh orange juice plus 1 teaspoon orange zest
¼ teaspoon pepper
1 pound (about 6 cups) shredded cabbage
1 teaspoon table salt
¼ cup sugar
½ small fennel bulb, cored and thinly sliced
1 tablespoon [...]]]></description>
		<wfw:commentRss>http://www.ag.iastate.edu/stories/2011/11/sweet-and-tangy-coleslaw-with-orange-and-fennel/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>