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Rachael Ray's Puttanesca Salad

Nutrition per serving    (USDA % daily values)
CAL
149
FAT
16%
CHOL
13%
SOD
25%

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Ingredients for 4 servings

extra-virgin olive oil , for drizzling

4 vine ripe tomatoes , seeded and chopped (preferably plum tomatoes)

salt and black pepper

1/2 red onion , chopped

12-15 fresh basil leaves , pile leaves,roll into a log and shred or tear

1 clove garlic , chopped

1/3 cup flat leaf parsley , a couple of handfuls,coarsely chopped

1 (6 count) can anchovies , chopped (flat filets)

1/2 cup kalamata olive , pitted and coarsely chopped

3 tablespoons capers

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