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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

Anna


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       Volume I - October 23, 2009

California Broccoli Salad

Serves: 8


        

  Download this recipe.

4 cups broccoli trimmed, cut-up fresh
1/2 pound bacon cut in 1-inch pieces and fried crisp
1 cup mushrooms sliced
1 3 3/4-ounce package toasted sunflower kernels ( 3/4 cup)
1/2 cup raisins
1/2 cup red onions chopped
3/4 cup mayonnaise
1/4 cup splenda
1/4 cup sour cream
2 tablespoons lemon juice


1. In a large salad bowl, place broccoli, bacon, mushrooms, sunflower kernels, raisins, and onion. Gently toss.

2. Meanwhile, in a small bowl, stir mayonnaise, splenda, sour cream, and lemon juice until blended. Pour over salad and toss until blended. Cover and chill 1 to 3 hours to blend flavors.

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