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Cook The Book: Market Salad

Nutrition per serving    (USDA % daily values)
CAL
1013
FAT
275%
CHOL
104%
SOD
46%

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Ingredients for 4 servings

1 medium beet, trimmed

4 large eggs

8 asparagus stalks

4 cups chopped romaine lettuce (from about 2 heads)

1 carrot, peeled and grated (1 cup)

1 tomato, chopped (1 cup)

1 English cucumber, peeled, seeded, and cubed (3/4 cup)

3/4 cup chopped kalamata olives

3/4 cup chopped Grilled Red Onions (recipe follows)

4 marinated artichoke hearts

House Vinaigrette (recipe follows)

Chopped fresh chives, for garnish

2 red onions

1 tablespoon extra-virgin olive oil

1/4 cup red wine vinegar

1/4 teaspoon kosher salt

Small pinch of dried oregano

Small pinch of dried thyme

1 tablespoon Dijon mustard

1 1/3 cups extra-virgin olive oil

Freshly ground black pepper

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