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Ingredients
  • subheading: Base Salad Ingredients:
  • 3 cups chopped fresh asparagus, 2 to 3-inch pieces, blanched
  • 12 oz. farfalle pasta, cooked and cooled *
  • 1 cup grape/cherry tomatoes, halved
  • ⅓ to ½ cup red onions, fine dice
  • 5 artichoke hearts, quartered (from can) *
  • ⅓ to ½ cup sliced pickled pepperoncini (+/-) *
  • ⅓ cup sliced kalamata olives (optional) *
  • subheading: Dressing Ingredients:
  • ⅓ cup red wine vinegar
  • 1 Tablespoon lemon juice
  • 2 Tablespoons water
  • ¼ teaspoon pure maple syrup
  • 1 teaspoon nutritional yeast
  • 1 Tablespoon white miso *
  • 1 ½ teaspoon dried oregano (+/-)
  • ¼ teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ to ½ teaspoon sea salt
  • subheading: Optional Toppings:
  • Freshly chopped parsley
  • Sprinkle dried oregano
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