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Latest Recipesposting for Lorianne Fukui-Stoos from Jessie Smith
Dressing:
1/2 c. Balsamic Vinegar (better quality the better)
1 tsp. salt
1 tbsp. honey
1 tsp. lemon juice
black pepper
oregano
garlic (4 cloves, minced)
1 c. Olive oil (wish in last)
Romaine Lettuce
Artichoke Heart
Red Onion
Grape Tomato
Sun Dried Tomato
feta cheese
Katamata Olive (optional)
red cabbage (optional)
Prepare vegetables as you would for a salad and toss. Place them in a 9x13 pan and sprinkle feta cheese over.
Mix dressing separately and you may pour it all onto the salad (if it's being served at a large gathering) or kept on the side for individuals to put the dressing onto their salad.
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