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tomato and artichoke salad
12 Roma tomatoes, cut into 1/2 cubes
2 cans quartered artichoke hearts, drained
2 tablespoons capers
1/2 pound fresh mushrooms, sliced
1 roasted red pepper, cut into strips
1 can cannelini (Italian white beans)
1/2 pound fresh or steamed green beans, cut into 1 inch pieces
salt and pepper to taste
crumbled feta cheese
Combine all ingredients and refrigerate for 1 hour. Sprinkle with feta just before serving.
 
 
 
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solve the mysteries of wine tasting

 
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