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THIS SALAD is not only delicious, it helped our family weather the Depression. I still remember lining up with Papa to receive dried beans and a 10-pound sack of yellow cornmeal. We used the cornmeal to make polenta. Mother made this salad with vegetables from the garden, and it really tasted good with the polenta. -Rudy Mancini, Calistoga, California
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 131 calories, 12 g fat (2 g saturated fat), 0 cholesterol, 200 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein.
Originally published as Summer Vegetable Salad in Reminisce July/August 1995, p47
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