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Friday, May 29, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Favorite Tossed Salad
Contributed by: Kathy Johnson
  • 1 romaine heart
  • 2 cups fresh leaf lettuce
  • 1 cup spring salad mix
  • 2 cups fresh baby spinach
  • 1/2 cup chopped green pepper
  • 1/4 cup shredded carrots
  • 6-8 chopped green onions
  • 3/4 cup diced cucumber
  • 1/2 cup green grapes, cut in half
  • 1/2 cup sliced strawberries
  • 1/2 cup pecans or almonds
  • 1/2 cup mandarin oranges
  • 1/4 cup dried cranberries
  • 4-5 radishes sliced
  • Additions: tomatoes, cheese, croutons, bacon bits, sunflower kernels, cubed chicken, boiled eggs
Shred the lettuces. Wash lettuce in cold water. Drain, toss in colander or use salad spinner until dry. Add all other ingredients (except additions). Toss well. Refrigerate until chilled.
Just before serving, add 1 cup diced tomatoes and 1/2 cup shredded cheddar cheese. Serve with croutons, bacon bits and sunflower kernels on the side and dressing of choice. This recipe makes an excellent starter for grilled chicken salad; just add cubed chicken and boiled eggs if desired.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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