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Roasted Pumpkin Salad

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Roasted Pumpkin Salad


Pumpkin, sprinkled with salt, pepper and a little olive oil and baked at about 380 degrees until tender.
2 small bunches arugula, trimmed
1 bunch green onions. Sliced thin
1 cucumber sliced
2 carrots grated
2 red bell peppers cut into strips
1/2 cup salted, roasted pumpkin seeds or pine nuts


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Toast pumpkin seeds in a medium frying pan over medium heat until golden brown, about 5 minutes. Put the arugula and other ingredients in a large salad bowl, coat with the dressing, and toss to combine. Garnish with the roasted pumpkin seeds or pine nuts and serve immediately with the following:

3 Cups Salad Oil
1/2 cup Balsamic Vinegar
1/2 cup White Wine Vinegar
1/4 bunch Fresh Basil — chopped
1/4 bunch Fresh Thyme Leaves — chopped
1/4 bunch Fresh Tarragon — chopped
1/4 bunch Fresh Chives — chopped
1/4 bunch Fresh Oregano – chopped

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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1919, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

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