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Salad Esmeralda



  • 1 1/2 zucchini
  • 1/4 cup Italian dressing
  • 1 to 1 1/2 ounces cream cheese
  • 1 slice bacon
  • 1/2 red onion, thinly sliced
  • 1/2 head romaine lettuce


  1. Thinly slice zucchini. Pour Italian dressing over zucchini.
  2. Marinate for 30 minutes.
  3. Cut cream cheese into small cubes.
  4. Fry bacon in skillet over high heat until crisp. Drain on paper towel. Crumble.
  5. Add all ingredients to the salad bowl. Toss gently until well mixed.

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