In a large salad bowl, combine the lettuce, endive, cucumber, tomatoes, garbanzo beans, corn, parsley and walnuts or pecans. In a small mixing bowl, whisk together the vinegar and lemon juice. Slowly whisk in the oil, until well combined. Season the dressing with salt and pepper. Pour the dressing over the salad. Toss well. Serves 4.
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|Serving Size: 1 Serving (2318g)|
|Recipe Makes: 1|
|Calories from Fat: 1855 (79%)|
|Amt Per Serving||% DV|
|Total Fat 206.2g||275 %|
|Saturated Fat 27.9g||139 %|
|Monounsaturated Fat 83.7g|
|Polyunsanturated Fat 83.9g|
|Cholesterol 0mg||0 %|
|Sodium 741.1mg||26 %|
|Potassium 5535.6mg||146 %|
|Total Carbohydrate 114.2g||34 %|
|Dietary Fiber 51.7g||207 %|
|Sugars, other 62.5g|
|Protein 37.9g||54 %|
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Calories per serving: 2337
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