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The Big Salad

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Eating Well
Related tags
salad gluten free vegetarian mothers' day lunch
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

12 cups mixed salad greens

This recipe calls for:

Mustard-Balsamic vinaigrette

1 15-ounce can chickpeas, rinsed

1 cup shredded carrots

1/2 cup crumbled feta cheese

1 small red onion, thinly sliced

12 kalamata olives, pitted and finely chopped

4 tablespoons Mustard-Balsamic vinaigrette, (recipe follows)

3 tablespoons coarsely chopped walnuts

1 red bell pepper, seeded and sliced

1 cup cauliflower florets, coarsely chopped

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