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.