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Mexican

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Recipe

1 pt Cherry Tomatoes firm, hulled

Cut in half 1 lb Shortcut carrots (bag) cut

Into 1/4" slices 4 Ribs Celery, strings removed

W/vegetable peeler, cut into 1/3" dice

2 sm Green onions, split length-

Wise, thinly sliced 3 tb Safflower oil

2 tb EACH: water, cider, vinegar

1 tb Dark brown sugar

1/2 ts Celery seed

1/4 ts Salt

Freshly Ground Pepper 3 tb Finely julienned fresn basi

Preparation time: 25 minutes Chilling time: Several hours Salad is relishlike so it benefits from being mixed several hours in advance. Toss the salad with the basil just before serving. Firm chery tomatoes make a diffrence as they hold up well in the salad. The short-cut packaged baby carrots in the produce bins are the perfect size for this salad. 1. Put tomatoes, carrots, celery and green onions in 3-quart mixing bowl. Combine remaining ingredientx, except basil, in small dish. Add to vegetables. Gently toss to coat vegetables with dressing. Cover airtight and refrigerate up to 5 hours. 2. To serve, toss salad with basil. Adjust seasonings, sugar and vinegar as desired. Use slotted spoon to transfer to serving dish. Serve chilled.




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