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Secondary Salad
Recipe by Lynn Webb
Serves 8-12
1 sm head of red cabbage, shredded thin
1/2 lb carrots, slice into "quarter" sized coins
1/2 lb frozen green peas, thawed and drained
1/2 cup chopped green onions with tops
DRESSING
1/2 c mayonaise
1/2 c canola oil
1/4 c cider vinegar
1/4 c balsamic vinegar
1/4 c fresh lemon juice
2/3 c brown sugar (packed)
1 1/2 T VERY coursly ground black pepper
2 cloves garlic, pressed (about 1- 1/2 tsp)
1 T celery seed
2 tsp salt (to taste)
whisk dressing ingredients together and set
aside while you prepare the veggies.... then toss with all veggies and chill for
1 hour, then toss again and chill another 1/2 hour.
This salad is bright and festive on a buffet table....
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