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Mediterranean Vegetable Salad Recipe

Nutrition per serving    (USDA % daily values)
CAL
281
FAT
44%
CHOL
0%
SOD
35%

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Ingredients for 6 servings

3 tablespoons chopped fresh parsley leaves

1/3 cup extra virgin olive oil

11/2 pounds baby artichokes

1 tablespoon capers

2 tablespoons fresh lemon juice

1 cup cherry tomatoes

1/8 teaspoon freshly ground black pepper

1 tablespoon chopped garlic

1 tablespoon herbes de Provence

1/2 cup roughly chopped oil-cured black olives

11/2 pounds red bliss potatoes, quartered

3/4 teaspoon salt

1 large yellow onion, peeled and cut into 1-inch wedges

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