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Crisp Side Salad
SUBMITTED BY:
Craig Miller
"'The light dressing Craig Miller serves over his crunchy combination of colorful salad fixings contains just a hint of sweetness. 'I like to make the dressing ahead to let the flavors blend,' remarks the Torrance, California cook."
RECIPE RATING:
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PREP TIME
10 Min
READY IN
10 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1/4 cup olive oil
2 tablespoons cider vinegar
4 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups torn salad greens
3/4 cup sliced zucchini
2 medium carrots, sliced
2 celery ribs, sliced
2 green onions, sliced
1/4 cup seasoned croutons
1 tablespoon whole almonds, toasted
1 tablespoon sesame seeds, toasted
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DIRECTIONS
In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, salt and pepper; shake well. In a large salad bowl, combine the greens, zucchini, carrots, celery and onions. Drizzle with dressing and toss to coat. Top with croutons, almonds and sesame seeds.
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REVIEWS
Reviewed on Sep. 11, 2007 by Sarah
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Sarah
Sep. 11, 2007
I loved it, a little oily though, needs more vinigar for my taste...I used 2 green onions instead of one and it still wasn't enough! Needed more pepper, too. This is the first time I ever had zuchinni in a salad, and what a perfect match with the dressing! Yum! I had some before dinner, and now I am going to have some more...
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I loved it, a little oily though, needs more vinigar for my taste...I used 2 green onions...
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