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Serves four to six


  • 1/2 cup blanched peas or frozen peas (defrosted)
  • 1/2 cup diced fennel
  • 1/2 cup diced and blanched carrots
  • 1/2 cup diced cucumbers
  • 1/2 cup diced celery
  • 1/2 cup minced red onion
  • 1 cup diced roasted beets
  • 8 basil leaves, sliced thinly into julienne
  • 1/4 cup minced parsley
  • Minced tarragon to taste
  • 4 Roma tomatoes thinly sliced into needles
  • 1/2 cup extra virgin olive oil
  • 2 tbs. lemon juice
  • 3 tbs. sherry wine vinegar
  • Salt and freshly ground pepper to taste

Try adding diced roasted chicken, bacon, avocado and blue cheese for a fabulous Cobb Salad!

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