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I put the dress form on chair and mark the new hem line with erasable marker
Green Goddess Salad tastes fresh and vibrant, with a mix of crisp greens and vegetables
Early cookbooks describe versions of the dressing as an oily mix of vinegar and herbs (via The Food Historian)
A deep side split to mid-thigh gives a dramatic flow of fabric
Drizzle it over leafy green salads, spoon it onto grain bowls, or use it as a dip for fresh vegetables
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