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Boiled Vegetable Salad
  1. Use any combination of three vegetables. Boil each vegetable separately, with a pinch of sea salt added to the water. The stronger flavored ones (such as daikon, turnips, and watercress) should be added at the end, so that each vegetable maintains its distinct flavor. Boil for approximately one minute and remove. Leafy greens can be dropped into the boiling water and cooked for thirty seconds. All vegetables should retain their bright color with this method. Add your favorite dressing and enjoy!
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