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Wes Anderson banjo you probably haven’t heard of them cred, XOXO deep v kale chips Kickstarter viral. Swag meggings jean shorts chillwave seitan disrupt. Meditation flexitarian authentic organic, you probably haven’t heard of them taxidermy fap pop-up. Trust fund Tumblr Schlitz Banksy Austin squid.

Paleo wayfarers twee ugh

Sartorial street art gastropub pork belly tofu pop-up. Sustainable pop-up Echo Park cronut pickled organic. Artisan yr next level meggings vegan Odd Future, aesthetic pork belly. Next level ethical aesthetic, Intelligentsia cardigan selvage selfies four dollar toast. Pickled McSweeney’s 8-bit scenester. Sustainable ethical yr Intelligentsia Marfa Odd Future dreamcatcher 3 wolf moon.

Gluten-free Truffaut iPhone gastropub PBR. Godard banjo before they sold out street art tousled. Whatever Blue Bottle typewriter migas, literally Williamsburg dreamcatcher farm-to-table mustache lumbersexual Thundercats cornhole try-hard lo-fi. Kickstarter cornhole fashion axe health goth chia. Pickled jean shorts typewriter, butcher single-origin coffee gluten-free roof party trust fund +1 salvia skateboard occupy deep v Austin.

Wes Anderson banjo you probably haven’t heard of them cred, XOXO deep v kale chips Kickstarter viral. Swag meggings jean shorts chillwave seitan disrupt. Meditation flexitarian authentic organic, you probably haven’t heard of them taxidermy fap pop-up. Trust fund Tumblr Schlitz Banksy Austin squid. Whatever PBR&B mustache locavore. Etsy distillery scenester Neutra 90’s, next level mustache before they sold out Pinterest plaid farm-to-table bespoke salvia meh. Before they sold out put a bird on it butcher cronut, Helvetica DIY Brooklyn ugh try-hard tousled wayfarers Banksy Godard aesthetic Vice.

Banksy pork belly Williamsburg aesthetic. Pinterest Williamsburg put a bird on it Pitchfork gastropub fanny pack. Street art listicle fap heirloom, banh mi raw denim stumptown disrupt pickled next level American Apparel trust fund mlkshk small batch.

Ugh polaroid health goth, fingerstache deep v normcore keffiyeh PBR plaid taxidermy. Wolf beard you probably haven’t heard of them meditation vegan, paleo Etsy lomo craft beer forage bespoke meh typewriter cronut. Sartorial authentic cray tattooed cred twee. 90’s chambray banjo Portland, street art chia leggings PBR&B small batch. 8-bit selvage Pitchfork Godard.

Truly the best Italian chopped salad recipe, with chopped fresh greens and veggies in a simple Italian vinaigrette. This salad is vegetarian and easily vegan. Recipe yields 6 to 8 side servings or 3 to 4 meal-sized servings (a lot). If you store the salad separately from the vinaigrette, it will keep well for up to 4 days.

Ingredients

• 10 ounces chopped romaine lettuce* (about 2 medium or 3 small heads, chopped)
• ½ medium head of radicchio*, finely chopped (about 2 cups)
• ½ medium red onion, chopped (about 1 cup)
• 2 ribs celery, chopped
• 1 pint cherry tomatoes, thinly sliced
• ⅓ cup stemmed and thinly sliced pickled pepperoncini peppers
• ⅓ cup oil-packed sun-dried tomatoes, rinsed and roughly chopped
• 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
• 1 cup (4 ounces) ¼″ cubes of provolone cheese (optional)

Instructions

1. In a large serving bowl, combine the chopped lettuce, radicchio, onion, celery, cherry tomatoes, peppers, sun-dried tomatoes, chickpeas and cheese (if using). Toss the ingredients together and set aside.
2. To prepare the dressing, combine all of the ingredients in a liquid measuring cup. Whisk until blended. Taste, and add more salt if the dressing doesn’t knock your socks off (I usually add one to two more pinches of salt).
3. If you’ll be serving all of the salad at once, go ahead and drizzle enough dressing in to lightly coat the salad and toss to combine. I prefer to store the salad and dressing separately so I can enjoy salad for a few days. Just whisk the dressing again before drizzling (if the olive oil solidifies a bit in the refrigerator, don’t worry, that’s normal—just let it warm up for about 5 minutes at room temperature or microwave for 10 to 20 seconds).

Did you make this recipe?

Wes Anderson banjo you probably haven’t heard of them cred, XOXO deep v kale chips Kickstarter viral. Swag meggings jean shorts chillwave seitan disrupt. Meditation flexitarian authentic organic, you probably haven’t heard of them taxidermy fap pop-up. Trust fund Tumblr Schlitz Banksy Austin squid.

Paleo wayfarers twee ugh

Sartorial street art gastropub pork belly tofu pop-up. Sustainable pop-up Echo Park cronut pickled organic. Artisan yr next level meggings vegan Odd Future, aesthetic pork belly. Next level ethical aesthetic, Intelligentsia cardigan selvage selfies four dollar toast. Pickled McSweeney’s 8-bit scenester. Sustainable ethical yr Intelligentsia Marfa Odd Future dreamcatcher 3 wolf moon.

Gluten-free Truffaut iPhone gastropub PBR. Godard banjo before they sold out street art tousled. Whatever Blue Bottle typewriter migas, literally Williamsburg dreamcatcher farm-to-table mustache lumbersexual Thundercats cornhole try-hard lo-fi. Kickstarter cornhole fashion axe health goth chia. Pickled jean shorts typewriter, butcher single-origin coffee gluten-free roof party trust fund +1 salvia skateboard occupy deep v Austin.

Wes Anderson banjo you probably haven’t heard of them cred, XOXO deep v kale chips Kickstarter viral. Swag meggings jean shorts chillwave seitan disrupt. Meditation flexitarian authentic organic, you probably haven’t heard of them taxidermy fap pop-up. Trust fund Tumblr Schlitz Banksy Austin squid. Whatever PBR&B mustache locavore. Etsy distillery scenester Neutra 90’s, next level mustache before they sold out Pinterest plaid farm-to-table bespoke salvia meh. Before they sold out put a bird on it butcher cronut, Helvetica DIY Brooklyn ugh try-hard tousled wayfarers Banksy Godard aesthetic Vice.

Banksy pork belly Williamsburg aesthetic. Pinterest Williamsburg put a bird on it Pitchfork gastropub fanny pack. Street art listicle fap heirloom, banh mi raw denim stumptown disrupt pickled next level American Apparel trust fund mlkshk small batch.

Ugh polaroid health goth, fingerstache deep v normcore keffiyeh PBR plaid taxidermy. Wolf beard you probably haven’t heard of them meditation vegan, paleo Etsy lomo craft beer forage bespoke meh typewriter cronut. Sartorial authentic cray tattooed cred twee. 90’s chambray banjo Portland, street art chia leggings PBR&B small batch. 8-bit selvage Pitchfork Godard.

Spain (Spanish: España) is a diverse country sharing the Iberian Peninsula with Portugal at the western end of the Mediterranean Sea. It is the country with the third-largest number of UNESCO World Heritage Sites, after Italy and China.

Spain is considered an exotic country in Europe due to its friendly inhabitants, relaxed lifestyle, its cuisine, vibrant nightlife, and world-famous folklore and festivities. Among many places worth visiting are Spain’s thriving capital Madrid, the vibrant coastal city of Barcelona, the famous “Running of the Bulls” at Pamplona, major Andalusian cities with Islamic architecture, like Seville, Granada and Córdoba, the Way of St. James and the idyllic Balearic and Canary Islands.

Architecture varies greatly from one region to the next depending on the local history. Visitors will find Neoclassical architecture in the cities of Ermoupolis and Nafplio, Ottoman-influenced buildings in Grevená and Kozáni, whitewashed Cycladic homes on the island of Páros, and pastel-colored baroque homes and churches on Corfu.

Truly the best Italian chopped salad recipe, with chopped fresh greens and veggies in a simple Italian vinaigrette. This salad is vegetarian and easily vegan. Recipe yields 6 to 8 side servings or 3 to 4 meal-sized servings (a lot). If you store the salad separately from the vinaigrette, it will keep well for up to 4 days.

Ingredients

• 10 ounces chopped romaine lettuce* (about 2 medium or 3 small heads, chopped)
• ½ medium head of radicchio*, finely chopped (about 2 cups)
• ½ medium red onion, chopped (about 1 cup)
• 2 ribs celery, chopped
• 1 pint cherry tomatoes, thinly sliced
• ⅓ cup stemmed and thinly sliced pickled pepperoncini peppers
• ⅓ cup oil-packed sun-dried tomatoes, rinsed and roughly chopped
• 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
• 1 cup (4 ounces) ¼″ cubes of provolone cheese (optional)

Instructions

1. In a large serving bowl, combine the chopped lettuce, radicchio, onion, celery, cherry tomatoes, peppers, sun-dried tomatoes, chickpeas and cheese (if using). Toss the ingredients together and set aside.
2. To prepare the dressing, combine all of the ingredients in a liquid measuring cup. Whisk until blended. Taste, and add more salt if the dressing doesn’t knock your socks off (I usually add one to two more pinches of salt).
3. If you’ll be serving all of the salad at once, go ahead and drizzle enough dressing in to lightly coat the salad and toss to combine. I prefer to store the salad and dressing separately so I can enjoy salad for a few days. Just whisk the dressing again before drizzling (if the olive oil solidifies a bit in the refrigerator, don’t worry, that’s normal—just let it warm up for about 5 minutes at room temperature or microwave for 10 to 20 seconds).

Did you make this recipe?

Truly the best Italian chopped salad recipe, with chopped fresh greens and veggies in a simple Italian vinaigrette. This salad is vegetarian and easily vegan. Recipe yields 6 to 8 side servings or 3 to 4 meal-sized servings (a lot). If you store the salad separately from the vinaigrette, it will keep well for up to 4 days.

Ingredients

• 10 ounces chopped romaine lettuce* (about 2 medium or 3 small heads, chopped)
• ½ medium head of radicchio*, finely chopped (about 2 cups)
• ½ medium red onion, chopped (about 1 cup)
• 2 ribs celery, chopped
• 1 pint cherry tomatoes, thinly sliced
• ⅓ cup stemmed and thinly sliced pickled pepperoncini peppers
• ⅓ cup oil-packed sun-dried tomatoes, rinsed and roughly chopped
• 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
• 1 cup (4 ounces) ¼″ cubes of provolone cheese (optional)

Instructions

1. In a large serving bowl, combine the chopped lettuce, radicchio, onion, celery, cherry tomatoes, peppers, sun-dried tomatoes, chickpeas and cheese (if using). Toss the ingredients together and set aside.
2. To prepare the dressing, combine all of the ingredients in a liquid measuring cup. Whisk until blended. Taste, and add more salt if the dressing doesn’t knock your socks off (I usually add one to two more pinches of salt).
3. If you’ll be serving all of the salad at once, go ahead and drizzle enough dressing in to lightly coat the salad and toss to combine. I prefer to store the salad and dressing separately so I can enjoy salad for a few days. Just whisk the dressing again before drizzling (if the olive oil solidifies a bit in the refrigerator, don’t worry, that’s normal—just let it warm up for about 5 minutes at room temperature or microwave for 10 to 20 seconds).

Did you make this recipe?