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Artichoke, Edamame, And Asparagus Salad

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Kerry Casey   •  1 Jun   •  Report
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1 garlic clove, peeled and halved lengthwise

2 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

1/2 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon pepper

1 (14-ounce) can artichoke hearts packed in water, rinsed, drained, blotted dry, and quartered

1 cup frozen shelled edamame (green soybeans)

1 pound medium asparagus, tough ends removed, and cut diagonally into thirds

1 ounce shaved Parmesan cheese (about 2/3 cup)

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