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Zucchini Ribbon Salad

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  • 1 pint Red Wine Vinegar
  • 3 1/3 tablespoons Salt
  • 1 1/4 teaspoons Black Pepper
  • 1 2/3 tablespoons Dry Oregano
  • 1 2/3 tablespoons Minced Garlic
  • 1 1/4 quarts Canola Oil
  • 2 1/2 cups Red Onion, Sliced
  • 5 cups Red Pepper, Julienne
  • 10 cups Furmano's Chick Peas, Drained
  • 20 cups Zucchini, Ribbon Cut
  1. In a large mixing bowl, combine Red Wine Vinegar, Salt, Black Pepper, Dried Oregano, and Minced Garlic.
  2. While whisking vinegar mixture, slowly add Canola Oil in a steady stream. Whisk until emulsified.
  3. Next, add Red Onions, Red Pepper, and Furmano's Chick Peas to dressing.
  4. Pour dressing over Zucchini Ribbons and lightly toss to coat.

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