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During college, I lived in France, where I learned to make vinaigrette. My host family served the dressing with artichoke hearts. That inspired me to add them to my basic tossed salad when I returned home.
Rachel Hinz, St. James, Minnesota
This recipe is:
Originally published as Artichoke-Red Pepper Tossed Salad in
Taste of Home's Holiday & Celebrations Cookbook
Annual 2001, p136
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