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No Allergens specified
1 pound broccoli, chopped
2 carrots, sliced
1/3 cup salad oil
2 teaspoons distilled vinegar
1/3 teaspoon salt
1/2 teaspoon crushed basil leaves, or Gefen Oregano
1/8 teaspoon Gefen Garlic Powder
pinch of black pepper
Cook broccoli and carrots in water for two to three minutes. Drain.
Combine ingredients for dressing, and pour over salad. Toss to mix.
Refrigerate until thoroughly chilled.
Styling and Photography by Tamara Friedman
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