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Ingredients
  • subheading: Salad Bowl:
  • 2 cups loosely packed, fresh greens-i.e., baby kale, arugula, romaine
  • ½ cup frozen shelled edamame, thawed
  • ½ cup cherry tomatoes, halved
  • ½ cup cooked quinoa
  • 10 Kalamata olives, pitted, whole
  • 1 small Persian cucumber, with peel, sliced
  • ¼ cup sliced red onions
  • 2 tablespoons pine nuts-or other nut of choice
  • subheading: Mediterranean Vinaigrette:
  • 1 tablespoon extra virgin olive oil
  • 1 ½ tablespoons red wine vinegar
  • 1 small clove garlic, minced
  • Pinch sea salt-optional
  • Pinch black pepper
  • Pinch smoked red paprika
  • ½ teaspoon dried oregano
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