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1/1 Photo of Fig and Artichoke Salad
This recipe is from Vegetarian Times. I adapted it to be lower in fat and carbs by substituting canned artichoke hearts for marinated and rice vinegar for brown rice syrup.
Units: US | Metric
Serving Size: 1 (202 g)
Servings Per Recipe: 6
The following items or measurements are not included:
roasted red peppers