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Debra B
Mediterranean summer salad
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Ingredients
Directions
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Let the artichoke hearts drain. Halve the to. Cut the zucchini into small cubes. Cut the peppers into strips. Halve the olives (possibly remove the seeds first).
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Halve the artichoke hearts. Beat in a salad bowl vinegar and olive oil with a little salt and freshly ground pepper to make a dressing. Put the chickpeas, to, zucchini cubes, pepper bars, artichoke hearts, mozzarella balls and olives through them.
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Only put the leaf lettuce through it just before serving.
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15 minMain dishbutter, sliced leek, seawolf fillet, peppadew peppers, dry vermouth,seawolf on leek from the oven
Nutrition
325Calories
Fat28% DV18g
Protein30% DV15g
Carbs7% DV21g
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