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Fun to read this. Because although I do use greens in my salads, that's just the start. And I combine a mix of enjoyable organic greens (NO frisée or escarole, thank you) with an equal amount of arugula. And then I love to add:

-tomatoes
-lots of onions
-cucumber (Japanese are my most fave)
-avocado
-chickpeas
-white beans (sometimes)
-pepadew peppers (but not if my daughter is visiting)
-canned artichokes
-cooked asparagus or broccoli (if left over from another meal)
-raw turnip
-crumbled feta cheese or an abundant amount of shaved piave cheese

It becomes a really big salad, with the greens just a small part of it. My dressing includes balsamic vinegar, salt, pepper, fresh garlic, dijon mustard, a touch of mayo, a tasty olive oil.

=sheila
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