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Diced Vegetable Salad – Middle Eastern Dressing

November 17, 2012 By Jittery Cook Leave a Comment

In a small bowl, combine the dressing ingredients. Arrange the diced vegetables on a platter or in a large bowl. Sprinkle on the walnuts. Toss with dressing just before serving. Serve with homemade pita chips or fresh pita. Transform into a more ample salad meal on a bed of baby arugula, with a side serving of chickpeas mixed with yogourt, lemon juice, sea salt and black pepper. Serves 6-8.

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