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Title: Autumn Salad
Yield: 2 Servings

Ingredients

    225 g  cooked marrow - skinned and
           -cubed
      2 lg tomatoes - skinned and
           -chopped
      1 lg carrot; grated
     75 g  blackberries - washed and
           -hulled
    100 g  cooked beetroot - skinned
           -and diced; small
      1 tb tahini paste
      5 tb mayonnaise
      1    garlic clove; crushed
      1    freshly ground black pepper

Instructions

Serves 2-3

Combine the marrow, tomatoes, carrot, blackberries and beetroot and
mix thoroughly. Stir the tahini paste into the mayonnaise and add the
crushed garlic. Season the dressing with freshly ground black pepper
and fold into the prepared vegetables. Place on top of a bed of
shredded lettuce and the salad is ready to serve.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias

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