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Seasonal Greens with Garlic-Cabernet Dressing
Panzanella Salad

Dressing 1/2 cup olive oil 1/4 cup white wine vinegar 1/2 teaspoon kosher salt 1/2 teaspoon fresh black pepper Salad 1 pound day-old Italian bread, cut into 1/2-inch cubes 8 ounces romaine lettuce, chopped 2 cans (10 ounces each) tomato wedges 15.5-ounce can garbanzo beans 14.5-ounce can artichoke hearts 3.8-ounce can olives 1.5-ounce can sliced radishes

To make dressing: In small bowl, stir together olive oil, white wine vinegar, salt, and pepper. Set aside. In large bowl, toss bread cubes, lettuce, tomato wedges, beans, artichoke hearts, olives, and radishes; drizzle with dressing. Serve.