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roasted broccoli (roast at 425 degrees Fahrenheit, frozen broccoli drizzled with 1 tablespoon EVOO for 10 minutes)
cucumbers, diced
radishes, diced
hearts of palm, diced
cherry tomatoes, halved
hard boiled eggs, halved
shredded mixed greens
avocado, sliced
1/4 cup Tuscanini Balsamic Vinegar
1/4 cup Tuscanini Extra-Virgin Olive Oil
1/4 cup fresh lemon juice
1 teaspoon honey
1 tablespoon dried basil
2 crushed garlic cloves
Combine all the dressing ingredients in a bowl. Add in the salad ingredients, toss, and enjoy.
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