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Vegan Antipasto Salad
8 cups of romaine lettuce, torn into bite-size pieces
1 1/2 cup garbanzo beans, rinsed well and drained
1 cup water-packed artichoke hearts, drained and quartered
½ cup whole pitted black olives
2 cups fresh steamed or frozen green beans, cooked according to package directions.
2 small, ripe tomatoes, chopped
8 to 10 thin slices red onion, separated into rings or cut into bit size pieces. Serves 8
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