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You can make two versions of this classic Italian bread salad recipe – either is great with the sardines. If you grill the peppers, they add a melt-in-the-mouth sweetness to the dish; leave them raw and you make the whole thing snappier
Per serving: 618kcals, 33g fat (8.2g saturated), 56.6g protein, 25.2g carbs, 8.9g sugar, 2.7g salt
Wine note: Stick to the simplest, freshest, crispest white you can – perhaps an Italian Pinot Grigio.
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