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Mediterranean Cobb Salad
Ingredients
  • subheading: Salad:
  • 4 cups Romaine lettuce
  • 1 to 2 hard boiled eggs, thinly sliced
  • 2 cups artichoke hearts (I used frozen that I thawed, marinated may be substituted)
  • 1 cup marinated roasted red peppers, drained
  • ¾ cup English cucumbers, diced into small pieces
  • ¾ cup feta cheese, crumbled or diced small
  • ½ cup Kalamata olives (black olives may be substituted)
  • about 2 tablespoons fresh basil, for garnishing
  • subheading: Vinaigrette:
  • 3 to 4 tablespoons olive oil
  • 1 to 2 tablespoons red wine vinegar (balsamic vinegar may be substituted for more of a pop)
  • 1 tablespoon honey, or to taste
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon dried dill
  • ½ teaspoon Kosher salt, or to taste
  • ½ teaspoon freshly ground black pepper, or to taste
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