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Eating Locally by the Seasons
"Nature provides a free lunch, but only if we control our appetites."
~ William Ruckelshaus,
Business Week, 18 June 1990
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Salads |
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Tequillaberry Salad
Provided by K. W.
 Local products |
 Organic products |
 Fair Trade products |
Ingredients:
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1 cucumber, chopped |
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1 head lettuce, chopped small |
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1/2 head cauliflower, chopped small |
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1/2 head cabbage |
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1 lb. Hemplar's bacon |
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1/4 cup Parmesan cheese |
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1/4 cup red onion, chopped small |
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1 cup mayonnaise |
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1/4 cup sugar |
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Photo reprint authorized by All Recipes @
http://allrecipes.com/Cooks-Profile/Photo.aspx?photoID=23704
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Directions:
Cut bacon into small pieces (freezing makes it easier to chop); fry and drain.
In a large bowl combine lettuce, cauliflower, cabbage, onion, and bacon (cooked and drained).
Dressing: In a separate bowl, mix mayonnaise, sugar, and Parmesan cheese; let set. Pour over salad when
ready to serve.
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