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Average Rating:
Total Reviews: 4
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By Otabenga
WASHINGTON, DC
on September 08, 2012
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Wow! So this was a great recipe that I proudly served to dinner guests last evening. It's really more technique than an actual recipe since the actual veggies used are only a matter of what you have on hand. I served mine on a bed of dressed baby spinach and used red and candy striped beets, yellow and white carrots, radishes, zucchini, and some chunks of celery for an extra bit of crunch. I also had to use fresh thyme because there was no dill at the store. Still, my guests raved and I must say it was one of the prettiest salads I've ever made and a wonderful excuse to use the mandoline we recently received as a wedding present.
By arlene322
Philadelphia
on April 01, 2012
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After seeing Laura made this wonderful salad, I thought I would just try the zucchini, since that is all I had in the frig. I used my OXO mandeline and got them paper thin and used a homemade raspberry vinegarette and topped with feta. This was delicious. I will be anxious to try with all of the additional veggies for my Easter dinner. Wonderful and Healthy
By Icook24me
on August 21, 2011
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This salad sounds so delicious, but I want mine to look like Laura's---what is the type of beet that is striped when sliced????? I think that this beet is what makes the salad so interesting!
By GrandmaLindaGeee
on May 21, 2011
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Love the dressing that goes with this. It reminds me of my grandmother's salads. I like to be able to vary the veggies with what is available. I also appreciate that there is no added sugar. I am eating it, now, right after making it. I plan to serve it tomorrow.