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Wilted Garden Salad Recipe

4 cups
4 cups
3/4 cup
6
3 tablespoons
3 tablespoons
4 tablespoons
1/3 cup
1 1/2 tablespoons
1/2 teaspoon
red leaf lettuce, torn
green leaf lettuce, torn
mushrooms, sliced thin
green onions, sliced thin
almonds, sliced and toasted
fresh basil leaves
olive oil
raspberry vinegar
fresh lemon juice
grated lemon peel

Recipe Pan Type: large sealable bowl


Garden Salad Directions

In a large bowl with lid; combine garden lettuce, mushrooms, onions, and basil. Cover and refrigerate until serving time.
When time to serve, place sliced green onion and oil in a small saucepan.
Cook on medium heat for 3 minutes or until tender.
Stir in the vinegar, lemon juice, and lemon peel.
Bring to a boil over medium heat, stir occasionally.
When mixture starts to boil remove from heat and pour over lettuce mixture.
This will make some of your lettuce turn to be wilted garden lettuce. Toss wilted garden salad together to coat.
Sprinkle garden salad with almonds and serve.

Recipe Serves: about 4


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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

Recipe For Happiness

2 Heaping cups of Patience
1 Heart full of Love
2 Hands full of Generosity
1 Head full of Understanding
and a Dash of Laughter

Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.



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