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Ingredients
  • 4 cups packed arugula
  • 1 bunch fresh basil leaves picked
  • 1 (15 oz) can chickpeas drained and rinsed
  • 1 cup plum tomatoes halved
  • 1 cup canned artichoke hearts drained and roughly chopped
  • 1 cup pitted olives halved
  • 1 small red onion sliced
  • 6 oz roasted peppers drained and chopped
  • 8 oz fresh mozzarella balls
  • 4 oz shaved parmesan cheese
  • subheading: Italian dressing:
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp white wine vinegar
  • 1 tsp Italian seasoning
  • 1 garlic clove grated
  • Kosher salt and pepper to taste
Steps
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