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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett


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This recipe for ROMANIAN TOSSED SALAD is from Recipes from the EIDNESS-NABERHOOD, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


½ head romaine lettuce, chopped
½ head iceberg lettuce, chopped
½ head cauliflower, cup up into small pieces
1-8 oz. can sliced water chestnuts, diced
6 green onions, sliced
1 large avocado, cubed, just before serving
1-2.25 oz. package sliced almonds
2 cloves minced garlic
½ tsp. salt
¼ tsp. sugar
¼ tsp. dry mustard
¼ tsp. celery seed
½ tsp. coarse ground black pepper
2 T. lemon juice
5 T. olive oil

In small container with tight fitting lid mix together dressing ingredients and refrigerate overnight or until ready to serve. In large salad bowl toss rest of ingredients except avocado and almonds. Cover and refrigerate until ready to serve. Add avocado, almonds and dressing just before serving and toss.
Serves 12 to 16.

Personal Notes:
Personal Notes:
“Let us come before Him with thanksgiving...” Psalm 95:2




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