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Summer Salads

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lettuce leaves are optional Combine the first five ingredients in a jar, close the lid and shake very well. Set the olive oil mixture aside. Drizzle vegetable oil over the corn in a 13- x 9-inch oven-safe pan. Broil for five to ten minutes with the oven door open to brown the edges of the corn. Set aside and cool. Combine the olive oil mixture, corn, cucumber and tomato in a large bowl. Cover and chill for at least two hours before serving.

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MEL’S SALAD Serves 4 Dressing: 4 T. sugar 1 t. salt 1 t. pepper 2 t. Accent 1 cup canola oil 6 t. rice wine vinegar 1 head cabbage, chopped 1/2 cup slivered almonds 1/2 cup sesame seeds 158

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