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Created by Tara Sanders, dietitian at Oregon State University for campus housing, demonstrated how to make the salad at the lunch and learn seminar for whole grains food at west dining hall in the large east conference room on Friday, April 15th at noon. The featured whole grain salad is buckwheat tabouli. Made with buckwheat groats, garlic, chipped mint, parsley, cucumber, green onions, garbanzo beans, lemon juice, and olive oil.
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