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“A great salad for a buffet style dinner.”
READY IN:
15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut cherry tomatoes in half.
  2. Cut artichoke hearts and hearts of palm into quarters.
  3. Combine vegetables and sprinkle the cumin and pepper.
  4. In a small bowl whisk together oil and vinegar. Add this to the vegetlable and toss to mix.
  5. Let sit in the refridgerator overnight.

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