Spinach Salad

by on September 10, 2012 » Add the first comment.
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1 roasted pepper
4 artichoke hearts
10 black olives (calamata)
1 tbl balsamic vinegar
1 tbl mustard
1 tbl grape seed oil


1. Roast pepper over flame till black, peel back black (discard). Julienne strips.
2. Quarter artichoke hearts and toss all w/ dressing.


1 tbl each, balsamic vinegar, mustard, grapeseed oil.


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