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Tossed
Garden Salad
| 2 stalks celery
1 carrot 2 or 3 cauliflower flowerlets 3 or 4 endive leaves 3 or 4 radishes ¼ cup French dressing Lettuce leaves for cups Green pepper rings Shred or chop raw vegetables. Toss with
dressing. Place each serving in a lettuce cup and garnish with pepper rings.
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