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Print Friendly Recipe Recipe Information Source: Peggy Serves/Makes:6 or more Ingredients 1 head romaine lettuce, chopped 1 carrot, grated 1/2 cup (125 ml) raw shelled peas 1/2 cucumber, grated 1 zucchini, grated 1/2 cup (125 ml) alfalfa sprouts soybean oil cider vinegar salt and pepper Parmesan cheese Preparation Toss all vegetables together in bowl. Make a dressing using 2/3 oil and 1/3 vinegar, salt, pepper and Parmesan cheese. Mix well and pour over salad. Toss again and serve at once. Comments A much used recipe from A Plan For All Seasons, a cookbook by the Stanford Junior Women of Pasadena. Quantity Calculator Adjust the Serves/Makes quantity to: Set to 0 for the original quantity

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