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Thinly slice cheese and tomato and arrange on 4 small plates. Cut avacado in thin slices and arrange with cheese and tomato. Separate shallots in rings and scatter over salad. In a screw-tipped jar, combine olive oil, lemon juice, sugar, salt, peppercorns and oregano. Shake vigorously until well blended. Spoon over salad and let marinate 1 hour. Garnish with basil, if desired, and serve with warm crusty bread or bread sticks.
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|Serving Size: 1 Serving (65g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 103 (64%)|
|Amt Per Serving||% DV|
|Total Fat 11.5g||15 %|
|Saturated Fat 4.9g||25 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 27.2mg||8 %|
|Sodium 302.3mg||10 %|
|Potassium 62.4mg||2 %|
|Total Carbohydrate 4.4g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 4.2g|
|Protein 10.6g||15 %|
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Calories per serving: 162
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