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Health Salad

  • 3 medium carrots
  • 2 small beets
  • 1 turnip
  • 1 cucumber
  • 1/2 Japanese radish
  • 1/2 cup walnut pieces (optional)
  • Lettuce
  • Favorite salad dressing

Wash and dry vegetables. Cut into pieces that will fit into SaladShooter® electric slicer/shredder food chamber. Using Shredding Cone, shred vegetables into individual bowls or onto wax paper. Shred walnut pieces and set aside. To serve, arrange vegetables in separate piles on lettuce-lined platter. Drizzle favorite bottled salad dressing over vegetables. Sprinkle with walnuts, if desired.
Makes 1 to 1 1/2 cups of each vegetable

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