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Vegetable Market Salad

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Recipe photo courtesy of KIRSTEN STRECKER

Fresh, bright, and green, this market salad allows the wholesomeness of in-season veggies to shine.

Source: Body+Soul, July/August 2007
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Consider adding a small handful of edible flowers to this light salad as a beautiful (and tasty) garnish. Serve promptly for freshness.

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Reviews

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How would you rate this recipe?
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  • Heather U
    20 JUN, 2012
    Yum. There was a lot of dressing so I used about 2 lb of potatoes (baby new and yellow creamer). Left out the parsley (none on hand) and added jicama. Our mandolin made short work of the slicing. Perfect for lunch on this hot first day of summer. P.S. Don't fear the anchovies! They add a nice saltiness without tasting fishy.
    Reply

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