Recipe - Sals Zeppolis
Categories: None, Sals Zeppolis
One half cup Onions
One half cup Carrots
One half cup Tomatoes
One half cup Peppers
One half cup Bacon bits
One fourth cup Roasted sunflower seeds
One fourth 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 MMRecipes Digest V4 #8 by Tracy Stricklin tstricklin@yahoo.com
on Feb 14, 1999, converted by MM_Buster v2.0l.
Sals Zeppolis recipe makes 4 Servings
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