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    You are in: Home / Recipes / Mediterranean Chopped Salad Recipe
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    Mediterranean Chopped Salad

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Brookelynne26's Note:

    From Susie's Supper Club

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    Units: US | Metric

    Lemon-Oregano Vinaigrette



    1. 1
      To make the vinaigrette, combine the lemon zest and juice, oregano, mustard, Parmesan, salt, pepper, and olive oil in a jar, cover tightly, and shake vigorously until emulsified. Alternatively, whisk together all of the ingredients in a bowl until emulsified. Taste and adjust the seasoning. Set aside. (The dressing can be made up to 1 week in advance and stored in a tightly covered jar in the refrigerator.).
    2. 2
      Place the arugula in a large serving bowl. In a second large bowl, combine the tomatoes, bell peppers, cucumber, onion, and mozzarella and toss gently to mix. Pour about 3/4 cup (6 fl oz / 180 ml) of the vinaigrette over the vegetable mixture and toss gently again to coat thoroughly. Taste and add a little more vinaigrette, if needed.
    3. 3
      Add the vegetable mixture to the serving bowl with the arugula, toss gently to combine, and serve.

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    Nutritional Facts for Mediterranean Chopped Salad

    Serving Size: 1 (280 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 331.1
    Calories from Fat 246
    Total Fat 27.4 g
    Saturated Fat 7.7 g
    Cholesterol 30.6 mg
    Sodium 899.2 mg
    Total Carbohydrate 12.9 g
    Dietary Fiber 3.0 g
    Sugars 6.4 g
    Protein 10.9 g

    The following items or measurements are not included:

    lemons, zest of

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