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Volume III
February 22, 2013

Weekly Home / Recipe Center

Tossed Green Salad

Serves 8


8 cups torn mixed salad greens
1 small cucumber, thinly sliced
3/4 cup frozen peas, thawed
2 green onions, sliced
1 celery rib, sliced
1/4 cup vegetable oil
3 tablespoons white wine vinegar
1 tablespoon sugar
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon pepper

In a large bowl, combine the greens, cucumber, peas, onions and celery. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Pour over the salad and toss to coat.


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