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Leafy Green Salad Recipe

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This recipe for Leafy Green Salad, by , is from The Bartlett Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lynette Hutchison


1 head red leafy lettuce
l head green leafy lettuce
l bag spinach
1 red onion thinly sliced
12 mushrooms sliced
1 cup shredded swiss cheese
3/4 lb. bacon fried and crumbled
1 1/2 cup chopped nuts (pecans or cashews)
1 package Craisins


1 cup canola oil
1/2 cup sugar
1 cup red wine vinegar
2 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. dry mustard
1 tbsp. poppy seed

Wash heads of lettuce and tear into bite size pieces. Add the other ingredients. Mix dressing and add to salad just before serving.

Personal Notes:
Personal Notes:
I have used Splenda as a substitute for the sugar in the dressing recipe.




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