VEGETABLE DINNER
Reading edition
It’s easy to make vegetable dinners so attractive that everyone enjoys them. Simply select vegetables which contrast in flavor, color and texture. From each of the following choose—
1 green leafy vegetable (spinach or other greens, Brussels sprouts, cabbage) 1 white vegetable (cauliflower, onions, white turnip, etc.) 1 yellow vegetable (carrots, squash, corn), Franco-American Spaghetti 1 red vegetable (beets, red cabbage)
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