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Sunday, April 21, 2019
My contribution to Easter lunch, Ashley's Salad Supreme. Dinner was leftovers topped with shrimp. - romaine lettuce, red curly leaf lettuce, mushrooms, pickled banana pepper rings, bacon, shaved parmesan cheese, sun dried tomatoes, roasted or sauteed red bell peppers, pumpkin seeds, english cucumber, shredded carrots, optional: garlic chips
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