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Fall Harvest Salad

Vinaigrette:



1/4 cup orange juice

1/2 teaspoon sugar

1 tablespoon lemon juice

1 cup vegetable oil





Salad:

1 cup corn

1/4 cup oatmeal

1/2 cup red and green pepper, diced

1 cup zucchini strings

1 cup squash strings

1/4 cup red onion, diced

6 ounces lettuce mixture


1. Blanch and season zucchini, squash and peppers.

2. Mix all other ingredients in vinaigrette and serve cold.


Dave Foley, 69 5th Ave., Sharon

WINNERS // Main 96 Cookbook page
Appetizers // Salads // Eating light // Ethnic dishes // Main dishes/casseroles // Desserts
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Updated Aug. 13, 1997
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