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Pictured here is lettuce that I had to “rehydrate” because it was so limp. I cut it gently with a very sharp knife, immersed it in cold water and used a salad spinner to dry it as much as possible. Chilling it uncovered in the basket for about an hour helped get it to acceptable. Dried cranberries (pictured), Feta cheese, pecans and a simple dressing of olive oil, red wine vinegar and spices provided the additional boosts that made the salad far from superb, but well worth eating.

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