YIELD Makes 4 to 6 servings
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|1/2||cup olive oil|
|2||tablespoons red wine vinegar|
|2||tablespoons freshly squeezed lemon juice|
|1/4||teaspoon black pepper|
|1/3||cup chopped green olives with pimiento|
|2||green onions, thinly sliced|
|2||pounds fresh assorted vegetables (carrots, celery, asparagus, sugar snap peas, bell pepper)|
|2||cans (4-1/4 ounces each) chopped ripe black olives|
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