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1 bunch romaine, torn
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4 c. fresh baby spinach
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2 c. grape tomatoes
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1 (14 oz.) can artichoke hearts, rinsed, drained, and quartered
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1 med. zucchini, thinly sliced
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1 sm. green pepper, sliced
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1 sm. sweet red pepper, sliced
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1 c. thinly sliced mushrooms
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1 c. thinly sliced red onion
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1 c. shredded, part-skim mozzarella cheese
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1/2 c. sliced pepperoncini
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1 can, sliced ripe olives, drained
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Dressing- 2/3 c. Canola oil
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1/2 c. red wine vinegar
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1/4 c. minced fresh basil
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1 1/2 t. garlic powder
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1 1/2 t. ground mustard
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1 t. honey; 1/2 t. salt
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