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Summer Salad


1 head green leaf lettuce
1 head red leaf lettuce
3-4 cups spinach
16 ounces canned red beans
11 ounces canned mandarin orange slices

Wash lettuce and spinach, tear into bite size pieces. Rinse beans in a colander under cold water, continue rinsing until they no longer clump. Toss into salad. Drain oranges, toss into salad. Serve with a light vinaigrette.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.