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Green Pea Salad

Drain all liquid from a cup and a half of wellseasoned left-over green peas and chill them. When ready to prepare the salad, mix with the peas I 20 half a cup of young, tender carrot, grated raw, reserving a little to garnish the top. Cover with mayonnaise (see page 74), or cooked salad dressing (see page 75), and serve at once on crisp, white lettuce leaves.