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Salad number one:
Lentils, apples, sprouting broccoli, walnuts, raisins with olive oil and vinegar for a dressing.
Saland number two:
Wheat berries, turnips, asparagus, and mozzarella with a lemon/mint dressing.
What wasn't local: olive oil and lemon from California.
Posted at 07:18 PM in eat, sustain/resilient | Permalink