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Ingredients
  • subheading: Dressing:
  • 2 tablespoons fresh-squeezed lemon juice
  • 1 teaspoon red wine vinegar
  • ⅓ cup extra-virgin olive oil
  • 1 clove minced garlic
  • ¼ teaspoon dried parsley
  • ¼ teaspoon dried oregano
  • coarse salt and fresh black pepper
  • subheading: Salad:
  • 1 small zucchini or cucumber, peeled, seeds removed and cubed
  • ⅓ cup kalamata olives, cut in half
  • 1 can chickpeas, drained, rinsed and patted dry
  • 1 small red onion, thinly sliced
  • ⅓ to ½ cup crumbled feta
  • 2 to 3 vine ripened plum tomatoes, chopped or ½ pint grape or cherry tomatoes, cut in half
  • 3 tablespoons pine nuts
  • 5 to 6 cups chopped romaine hearts, washed and dried well
  • 2 to 3 cups fresh baby spinach, washed and dried well
Steps
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