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This Catalina Salad takes me straight back to church potlucks and summer get-togethers, where dishes like this never last long once theyre set out
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Ingredients Red Wine Vinaigrette 1/4 cup red wine vinegar 6 tablespoons extra-virgin olive oil 1 tablespoon spicy brown mustard 2 tablespoons maple syrup 1/4 teaspoon salt + pepper 1/2 teaspoon dried oregano Cobb Salad 4 cups chopped romaine lettuce (or mixed greens) 1 cup cherry tomatoes , sliced in half 1 avocado , sliced 3 hard boiled eggs , peeled and sliced 1/4 cup mushroom bacon 1 cup roasted chickpeas (optional) 1/4 cup crumbled gorgonozla (optional) Instructions To prepare the red wine vinaigrette, combine the vinegar, olive oil, mustard, maple syrup, salt, pepper, and oregano in a small jar or bowl
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