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Vegetable Salad
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Serves/Makes:6 or more

  • 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
  • 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.
A much used recipe from A Plan For All Seasons, a cookbook by the Stanford Junior Women of Pasadena.

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