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Ingredients
  • subheading: For the vinaigrette:
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons chopped fresh oregano or ¾ teaspoon dried oregano
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 ½ tablespoons extra-virgin olive oil
  • subheading: For the salad:
  • 1 large eggplant, about 1 ½ pounds, trimmed and cut into ½-inch cubes (about 7 cups)
  • 1 pound spinach, stemmed and torn into bite-sized pieces
  • 1 English (hothouse) cucumber, unpeeled, seeded and diced
  • 1 tomato, seeded and diced
  • ½ red onion, diced
  • 2 tablespoons pitted, chopped black Greek olives
  • 2 tablespoons crumbled feta cheese
Steps
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