Savory Iceberg Cups

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Jacques Pepin


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1 head iceberg lettuce, remove 8 center leaves

1 cup crumbled (1/2-inch pieces) feta cheese

1 cup (1/2-inch pieces) drained oil-packed sun-dried tomatoes

1 cup (1/2-inch pieces) chopped red bell pepper or pimiento

1 cup pitted spicy green olives

1 tsp chopped garlic

2 tbsp fresh lemon juice

1/4 cup olive oil

1 tbsp chopped fresh tarragon

3/4 tsp salt

3/4 tsp freshly ground black pepper

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