Put prepared vegetables in large salad bowl. In smaller bowl combine remaining ingredients with whisk until salt and sugar dissolve. Pour dressing over vegetables and let stand in refrigerator about 1 hour before serving for best flavor.
I didn't have oregano so I used basil instead, also added fresh dill.
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|Serving Size: 1 Serving (450g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 248 (75%)|
|Amt Per Serving||% DV|
|Total Fat 27.6g||37 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 19.8g|
|Polyunsanturated Fat 3g|
|Cholesterol 0mg||0 %|
|Sodium 19.5mg||1 %|
|Potassium 755.4mg||20 %|
|Total Carbohydrate 21.2g||6 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 17.5g|
|Protein 3.2g||5 %|
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Calories per serving: 330
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