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    Home » Life Style » Kitchen » Salad Greens for complete Health
    Kitchen

    Salad Greens for complete Health

    Monika SpoliaBy Monika SpoliaNovember 17, 2015Updated:May 2, 2016No Comments2 Mins Read
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    Salad Greens
    Salad Greens
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    Salad Greens for complete Health

    Here are some recipes for salad greens for wholistic health.

    24-Hour Slaw

    3/4 cup sugar
    1 lg. head cabbage — shredded/not chopped
    2 lg red onions — thinly sliced
    Hot Dressing — see below

    Stir sugar into cabbage. Place half of the cabbage in a large bowl.
    Cover with onion slices. Top with the remaining cabbage. Pour boiling hot dressing over slowly. Do not stir. Cover and refrigerate at once.
    Chill 24 hours. Stir well before serving.

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    HOT DRESSING

    1 teaspoon celery seeds
    1 1/2 teaspoons salt
    1 teaspoon sugar
    1 cup cider vinegar
    1 teaspoon dry mustard
    1 cup oil

    Combine celery seeds, sugar, mustard, salt, and vinegar in saucepan.
    Bring to a rolling boil. Add oil, stirring,
    and return to rolling boil. Makes about two cups.

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    ANOTHER BEAN SALAD

    1 cup Sugar
    1/2 teaspoon Salt
    1 cup Vinegar
    16 ounces Green beans, can — drained
    16 ounces Yellow beans, can — drained
    16 ounces Lima beans, can — drained
    16 ounces Garbanzo beans, can — drained
    16 ounces Red kidney beans — drained
    1 each Green pepper — slivered
    4 each Celery — sliced
    3 each Onions, medium — sliced thin

    Combine sugar, salt vinegar in pan, bring to boil for 1 min. Cool.
    Toss all other ingredients together and pour the vinegar mixture over
    them. Marinate for 24 hrs in refrigerator, stirring occasionally.
    Cal: 313.

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    Adreana’s Greek Pasta Salad

    1 pound rotini
    1 pound boneless skinless chicken breasts
    3 stalks celery — chopped
    1 red bell pepper — chopped
    2 1/4 ounces black olives — sliced
    4 ounces feta cheese — drained & crumbled
    3 green onions — finely sliced
    16 ounces Italian salad dressing

    Cook chicken in water to cover with 1 bay leaf. Bring to boil and cook for 30 min. or until juices run clear. Cool and remove skins. Or, you can cook chicken in frying pan until cooked through. Cut into bite size pieces. Cook noodles and drain. Add all ingredients and mix well.
    I use only about half the bottle of dressing and then put the rest on the table if someone wants more. Serve warm or cold. Serves 6.

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