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Blue Moon Salad

October 25, 2009
Source: From Asparagus to Zucchini 3rd ed.

  • 2 c. finely diced celery
  • ½ c. dried cherries
  • ½ c. crumbled bleu cheese
  • 1 ½ TB lemon juice
  • 1-2 TB olive oil
  • salt and pepper
  • 4 c. shredded cabbage, arugula, spinach or sorrel leaves
  1. Combine celery, dried cherries, and bleu cheese in a bowl.  Add lemon juice, olive oil, salt and pepper to taste.
  2. Toss gently. Serve on small mounds of cabbage, arugula, spinach, or sorrel leaves.

Serves 4-6
From October 2, 2009 Fox & Fawn Farm Newsletter

From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce

From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce

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