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Grilled Vegetable Salad Recipe

Nutrition per serving    (USDA % daily values)
CAL
513
FAT
99%
CHOL
0%
SOD
6%

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Ingredients for 2 servings

3 leaves romaine, rinsed and dried

1/2 red pepper, seeded

4 slices eggplant

Dash of dried oregano

4 slices zucchini

Salt and pepper

Dash of dried basil

1 bunch arugula, rinsed and dried

2 cloves minced garlic

Parmesan shavings

4 slices yellow squash

1/4 cup olive oil

3 tablespoons balsamic vinegar

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