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Chopped Summer Salad

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 large heads endive, sliced lengthwise into quarters

1 large Kirby cucumber, peeled, seeded, and cut into 1/2-inch chunks

1/4 cup fresh flat-leaf parsley leaves

1/4 cup fresh mint leaves

1/4 cup fresh cilantro leaves

3/4 cups baby cherry red and yellow tomatoes

1/2 red bell pepper, seeded and cut into 1-inch-long matchsticks

1 tablespoon raspberry or white balsamic vinegar

1 tablespoon freshly squeezed lemon juice (1/2 lemon)

Salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

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