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Radish and Pea Salad with Lemon Oregano Vinaigrette

kept byElyn7071

One bunch radishes
Fresh or frozen peas (we used about 2 cups for a large salad)
Crumbled feta
One lemon (for zest and juice)
Optional: Cooked or canned white beans or chickpeas

For the vinaigrette
4 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
1/4 teaspoon kosher salt
Fresh ground pepper
Several sprigs fresh oregano (or substitute about 1 teaspoon dried)



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