"Do vegetarians eat animal crackers?"--Unknown


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This recipe for CORNUCOPIA SALAD, by , is from COVENANT EATS 2015 CHURCH FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Ordelt


1/2 c. sliced almonds or pecan halves
¼ c. white sugar

1 head romaine, torn
1 head leaf lettuce, torn
6 green onions, chopped
1 c. chopped celery
2 cans mandarin oranges, drained
1 Granny Smith apple, cored and chopped
1/2 c. dried cranberries
1/2 c. crumbled feta or blue cheese

4 tbsp. red wine vinegar
4 tbsp. white sugar
1 tsp. salt
Pepper to taste
1/2 c. olive oil

Place the nuts and sugar in a small skillet over medium-low heat, and cook and stir until the sugar melts and the nuts brown, watching carefully to avoid burning. Remove from heat and allow to cool.

In a large salad bowl, mix the lettuce, green onions, celery, apple, oranges, cranberries, cheese, and cooked nuts.

Whisk together the vinegar, sugar, and salt and pepper in a bowl, and stir in the olive oil. Pour the dressing over the salad, and gently toss to combine.

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Nutritional Information 
Amount Per Serving  Calories: 159 | Total Fat: 13.3g | Cholesterol: 3mg




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