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Brussels and Chickpea Salad with Artichokes, Sun Dried Tomatoes and Asiago
Ingredients
  • 3 tbsp fresh lemon juice
  • 1 ½ tbsp extra virgin olive oil
  • 3/8 teaspoon kosher salt
  • fresh black pepper, to taste
  • 1 ½ cups canned chick peas, drained and rinsed
  • 3 cups shaved Brussels sprouts
  • 5 ounce package Sharp Salad Savors (marinated artichokes, sundried tomatoes and asiago cheese)
  • 3 (12 oz) wide mouth jars
Steps
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