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Tradesmen's Tri-Seafood Salad With Basil Parmesan Vinaigrette Recipe

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salad low carb memorial day lunch


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Ingredients for 6 servings

Freshly ground black pepper

1/2 cup grated parmesan

2 fresh lemons

3 (6-ounce) cans albacore tuna, drained and separated into chunks

3 (6-ounce) cans rock shrimp, drained

1 pint grape tomatoes, halved

1 pound bay scallops, steamed until opaque and allowed to cool

1 (16-ounce) can chick peas (garbanzo beans)

12 basil sprigs, for garnish

1 (16-ounce) can dark red kidney beans

1 (16-ounce) can pitted black olives, drained

Shaved parmesan, for garnish

1 pound tri-color rotini pasta, boiled until al dente and allowed to cool

1 (16-ounce) can artichoke hearts, quartered

1 (8-ounce) bag fresh frozen peas, blanched, drained and cooled

3 tablespoons chopped chives

3 garlic cloves, minced

1/2 packed cup fresh basil leaves, chopped

1 pound fresh green beans, trimmed and cut into 1-inch lengths, and steamed until just tender and allowed to cool

1/3 cup apple cider vinegar

2 1/4 cups extra-virgin olive oil

1 teaspoon dijon mustard

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