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This is one of my favorite springtime recipes. But if you freeze strawberries and rhubarb, you can make this salad most any time of year. You'll find it a little tart, and light and cool - just right for those warmer days ahead.
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 107 calories, trace fat (trace saturated fat), 0 cholesterol, 22 mg sodium, 26 g carbohydrate, 2 g fiber, 1 g protein.
Originally published as Rosy Rhubarb Salad in Country Extra March 1991, p47
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