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Ingredients
  • subheading: Vinaigrette:
  • 1 tablespoon sherry vinegar
  • ½ clove garlic, minced
  • ½ teaspoon Dijon mustard
  • 1 tablespoon freshly squeezed lemon juice
  • 3 tablespoons extra-virgin olive oil
  • salt and freshly ground black pepper to taste
  • subheading: Salad:
  • ½ pound small red potatoes, cubed
  • ½ (10 ounce) bag haricot verts or tender young green beans
  • ½ medium green bell pepper, cut into thin strips
  • 7 leaves Bibb lettuce (Optional)
  • 8 pitted Kalamata olives, halved lengthwise
  • 1 cup cherry tomatoes, halved lengthwise
  • 1 tablespoon extra-virgin olive oil
  • salt to taste
  • 5 ounces cooked salmon, flaked
  • 1 large hard-boiled egg
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