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Tossed Mediterranean Salad Directions
670 kilojoules/ 160 calories per serving 1 endive or coral lettuce 10 stuffed green olives, halved 5 black olives, pitted and sliced 4 hard-boiled eggs, peeled and sliced 1 red capsicum (pepper), seeded and cut into thin strips 2 celery stalks, cut into thin strips 2 tblspn red wine vinegar 1 tspn honey 1 tblspn freshly squeezed lime juice 1 tspn olive oil
1. Wash lettuce and break into pieces. Arrange lettuce, green olives, black olives, sliced eggs, red capsicum and celery strips on salad plate.
2. Mix together the wine vinegar, honey, lime juice and oil and pour over salad.