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3 cups mixed salad greens

3 cups Bibb lettuce

8 whole Romaine leaves

1 pint grape tomatoes, halved

1 8oz can kidney beans, drained

1 8oz can garbanzo beans, drained

1/2 pint pitted mixed olives

2 bell peppers, seeded and sliced (or diced)

2 hard boiled eggs

1 avocado, peeled and sliced

1 cup mushrooms, sliced

Grated cheese, if desired

2 cloves garlic, roughly chopped

1 tbsp dried oregano

1 tsp sea salt

Freshly cracked pepper to taste

1 tbsp lemon juice

1/8 cup red wine vinegar

1/8 cup extra-virgin olive oil

 

 

  1. Combine garlic, oregano, salt, and pepper with a mortar and pestle.  When dressing mixture is a grainy paste, transfer to a large salad bowl and add lemon juice and vinegar.  Mix with a fork, then add olive oil and whisk until well-combined.
  2. Add remaining ingredients to salad bowl, and toss gently.  Serve on full-sized Croccantini, or on a plate with Croccantini on the side.
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