Salad crunchies

Yield: 1 servings

Measure Ingredient
½ cup Onions
½ cup Carrots
½ cup Tomatoes
½ cup Peppers
½ cup Bacon bits
¼ cup Roasted sunflower seeds
¼ cup Soy nuts

Dehydrate the vegetables. Mix dehydrated ingredients with the remaining.

Sprinkle on salads, 1 t. per serving. Keep unused portion in the refrigerator in an airtight container to preserve the crunchiness.

Posted to MM-Recipes Digest V4 #8 by Tracy Stricklin <tstricklin@...> on Feb 14, 1999, converted by MM_Buster v2.0l.

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