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Ingredients
  • subheading: US Customary - Grams:
  • subheading: For the Salad:
  • 10.5 oz thinly sliced bell pepper strips, from multi-colored peppers (See Notes for suggestion)
  • half a small carrot, peeled and thinly sliced (about ¼ cup/40g)
  • half a small red onion, peeled and thinly sliced (about ¼ cup/30 to 40g)
  • mint leaves
  • subheading: For the Dressing:
  • ½ tablespoon lemon juice
  • 1 tablespoon white wine vinegar
  • 3 tablespoons extra virgin olive oil
  • ¼ teaspoon dijon mustard
  • ½ teaspoon minced garlic
  • ¼ teaspoon dried oregano
  • ¼ teaspoon salt (to taste)
  • ⅛ teaspoon black pepper (to taste)
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