Shredded Salad
By Mary McDougall
Serves: 6-8
Prep Time: 30 min
Cook Time: 0 min
Ingredients
2 Cups
Carrot, grated
1 Cup
Red cabbage, shredded
1 Cup
Zucchini, grated
1 Cup
Jicama, grated
1 Cup
Turnip, grated
1 Cup
Romaine, shredded
1 Cup
Spinach, torn
1/2 Cup
Radishes, sliced
1
Small red or mild white onion, sliced and separated into rings
1/2 Cup
Oil-free dressing
Freshly ground black pepper
1 Cup
Cherry tomatoes, cut in half
Directions
Combine all the vegetables, except the tomatoes, in a large bowl. Pour the dressing over and toss to mix. Serve at once, garnished with pepper and the tomatoes.
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