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Romaine and Pickled Vegetable Salad
- 3 tablespoons olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1/2 small clove garlic, crushed
- 1 kosher salt and black pepper
- 1 head romaine lettuce, leaves torn (6 cups)
- 3/4 cup 15.5-ounce can cannellini beans, rinsed
- 1/4 giardiniera (mixed pickled vegetables), drained
Directions:View on Real Simple
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