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Winter 2004 | Volume 26, Number 5 | Features

Mrs. C. Salad

(Serves six)

6 cups mixed seasonal greens
2 heads Bibb lettuce, broken into individual leaves
1 small cucumber, thinly sliced
1 sweet red pepper, thinly sliced
1 carrot, peeled and thinly sliced
Mrs. C. Salad Dressing, recipe follows
Kosher salt and freshly ground black pepper, to taste
1 pint strawberries, cored and split
6 tablespoons basil, shredded
6 sprigs basil

In a salad bowl, combine seasonal greens, Bibb lettuce, cucumber, red pepper and carrot; toss to combine. Add nine ounces (one generous cup) of Mrs. C. Salad Dressing and toss again to coat greens. Sprinkle with salt and pepper to taste, and divide mixture between six chilled salad plates. Top with sliced strawberries, shredded basil and basil sprigs.

Mrs. C. Salad Dressing (Makes three cups)

2 cups rice wine vinegar (Pacific Jade, Japanese style)
1 cup sugar
1 teaspoon salt
1/2 cup water

Mix ingredients then heat into solution. Keeps refrigerated for several weeks.

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