Greek Salad With Pomegranate Cooler

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2 tablespoons red wine vinegar

2 tablespoons fresh lemon juice

5 chopped pitted kalamata olives

1 teaspoon capers, drained and chopped

1 teaspoon chopped fresh oregano or 1/4 teaspoon dried oregano

1/8 teaspoon black pepper

1/8 teaspoon salt

1 teaspoon extra-virgin olive oil

4 cups torn romaine lettuce

1 3/4 cups green bell pepper, cut into 1/4-inch strips

1 medium cucumber peeled, halved lengthwise, and thinly sliced (about 1 1/2 cups)

1 cup thinly sliced red onion

2 plum tomatoes, halved lengthwise and thinly sliced (1 cup)

1 (15.5-ounce) can chickpeas (garbanzo beans), drained and rinsed

2 ounces crumbled feta cheese

4 hard-cooked eggs, quartered

8 (1/2-ounce) slices French bread baguette, toasted

2 cups pomegranate juice

2 cups sparkling water, chilled

4 orange slices

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