Greek Salad with Pickled Beet "Olives"

Name: Greek Salad with Pickled Beet "Olives"
Ingredients: 1 cup distilled white vinegar or white wine vinegar; 1/2 cup water; 2 tablespoons granulated white sugar; 1/2 cup orange juice; 1 teaspoon whole brown mustard seed; 1 teaspoon whole black peppercorns; 1 medium yellow beet, peeled; 3 garlic cloves, roughly diced; 1 red bell pepper, stemmed and seeded; 1 green bell pepper, stemmed and seeded; 1 large fennel bulb; 6 cups (one 8-ounce package) romaine heart leaves, washed and dried; 2 tablespoons red wine vinegar; 2 tablespoons olive oil; 1/2 cup low-sodium ricotta; 2 tablespoons chopped low-sodium sun-dried tomatoes; 1 tablespoon fennel seed; 1 1/2 cup cherry tomatoes, halved; 1/4 cup diced seeded cucumber; Freshly ground black pepper

Greek Salad with Pickled Beet "Olives" was pinched from <a href="http://www.epicurious.com/recipes/food/views/Greek-Salad-with-Pickled-Beet-Olives-51171600" target="_blank">www.epicurious.com.</a>

INGREDIENTS

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1 cup distilled white vinegar or white wine vinegar

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1/2 cup water

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2 tablespoons granulated white sugar

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1/2 cup orange juice

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1 teaspoon whole brown mustard seed

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1 teaspoon whole black peppercorns

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1 medium yellow beet, peeled

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3 garlic cloves, roughly diced

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1 red bell pepper, stemmed and seeded

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1 green bell pepper, stemmed and seeded

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1 large fennel bulb

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6 cups (one 8-ounce package) romaine heart leaves, washed and dried

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2 tablespoons red wine vinegar

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2 tablespoons olive oil

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1/2 cup low-sodium ricotta

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2 tablespoons chopped low-sodium sun-dried tomatoes

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1 tablespoon fennel seed

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1 1/2 cup cherry tomatoes, halved

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1/4 cup diced seeded cucumber

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Freshly ground black pepper

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