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See also Article: Summer Salads III

• 1 batch red Swiss chard, stems included, roughly chopped
• 1 batch baby spinach
• 1 batch watercress stems included, roughly chopped
• 1 cucumber, seeded, and sliced
• 10 radishes, sliced
• 2 garlic cloves, finely minced or pushed through a garlic press
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 4 teaspoons Champagne vinegar
• Salt and pepper to taste
• 4 tablespoons extra virgin olive oil

Combine the Swiss chard, baby spinach, watercress, cucumber and radishes. Mix all the remaining ingredients in a separate bowl except the oil. Then gradually drizzle in the oil, constantly whisking, until fully incorporated. Toss the dressing with the greens and serve. Depending on the size of the “batches” of the chard, spinach and watercress, you may need to adjust the amount of the dressing accordingly.



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