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Mexican   -   Jerusalem Salad   adapted from Latin American Cooking

Description
Ingredients
  • 2 Pounds Jerusalem Artichokes
  • 1 Recipe Vinaigrette
Directions Wash, scrape and boil in salted water 20 minutes or until tender. Drain & slice, allow to cool, toss with dressing.
Serves 6
Time to Make 0:00



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