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Meet the Cook: One reason I particularly like this recipe is that it's so versatile. I've served the salad with poultry, ham and pork all throughout the year and even used it to add color to the table at Christmas. Recently, when I brought this for a dinner at church, one lady asked if she could take home the little that was left for her husband's lunch the next day - and he very rarely eats salad or fruit. Right now, my husband and I are in the middle of building our retirement home out in the country. We have four grown children and five grandchildren. -Patricia McNamara, Kansas City, Missouri
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Nutrition Facts: 1 serving (1-1/2 cups) equals 281 calories, 23 g fat (5 g saturated fat), 13 mg cholesterol, 156 mg sodium, 16 g carbohydrate, 3 g fiber, 7 g protein.
Strawberry Tossed Salad published in Country Woman May/June 1998, p29
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Reviewed on May. 31, 2009 by shaunaanne
I chose this recipe for a funeral luncheon without ever making it before. The recipe was doubled and 5 batches served 100-125 people. Many asked for the recipe.
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