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Editors' Favorite Vegetable Dishes

Slide 7 of 10

Antipasto Salad with Bocconcini and Green-Olive Tapenade

This no-cook salad from Los Angeles chef Nancy Silverton, inspired by the antipasto in Italian-American restaurants, is a delicious toss of iceberg lettuce, mozzarella, salami and olives in an oregano-laced dressing.

slideshow Terrific Green Salads

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