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Loaded Veggie Salad Recipe

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This recipe for Loaded Veggie Salad, by , is from Murphy Women in the Kitchen Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judy Murphy


2 - 7 oz. pkgs. salad greens
2 large avocados, chopped
1 large cucumber, peeled and sliced
1/2 cup shredded carrots
3/4 cup dried cranberries
1/2 cup sliced almonds toasted
1 pint grape tomatoes-halved1-4 oz pkg. crumbled Feta
Kosher salt to taste
Fresh ground pepper to taste
1 (.7oz) pkg. Italian dressing
1/2 cup olive oil
1/4 cup balsamic vinegar

Combine all salad ingredients (except dressing) in a large salad bowl. Sprinkle with salt and pepper. Whisk together dressing mix, and next 2 ingredients. Drizzle over salad, tossing gently to coat. Top with croutons if desired.




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