Alfresco Layered Salad

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1 3/4 cups chickpeas, drained and rinsed

4 cups chopped dandelion greens

1 cup pitted, coarsely chopped, oil-cured olives

1 cup thinly sliced red onion

4 navel oranges, peeled, halved and thinly sliced

1 cup low-fat Swiss-style cheese or goat gouda cheese

1 cup coarsely chopped toasted pecans

2 cups diced fennel

5 Tbs. extra virgin olive oil

1/3 cup sherry vinegar

6 Tbs. chopped fresh mint

Salt and freshly ground black pepper to taste

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