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The Club Med layers peppery arugula and hearty quinoa with a colorful salad of cucumber, tomato, red onion, and fresh mint. Creamy feta, briny kalamata olives, and rich muhammara add bold, savory depth, while golden raisins bring a touch of natural sweetness to the party. Crunchy crumbled pita chips and a bright red wine vinaigrette finish it off, making this bowl as satisfying as it is fresh.
