prov:value
| - mushrooms, tomatoes, carrots, celery, zucchini, cauliflower, lettuce, arugula, shredded raddichio, baby spinach, olives, canned beans such as chickpeas, kidney beans, cannellini beans, jicama, shredded cabbage ??? green and red, peppers, even left over roasted vegetables such as butternut and sweet potato can be kept for a few days and added to a salad.
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