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Michele and Karen's Delicious Arugula Salad

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Karen Slazinski

"The arugula I planted took over my garden, but I didn't like it's peppery taste. Thanks, Michele, for suggesting this refreshing summer salad. It's my new favorite salad and everyone at work begs for it too! Michele said you can improvise by substituting beets with strawberries and watermelon."
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15 m servings 226 cals
Original recipe yields 6 servings

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  • Prep

  • Ready In

  1. Gently toss arugula, beets, avocado, and olives together in a large bowl.
  2. Warm goat cheese in the microwave slightly, about 30 seconds; add to arugula mixture.
  3. Whisk olive oil, balsamic vinegar, and mustard together vigorously in a small bowl until smooth; drizzle over the salad and toss to coat ingredients in dressing.

Nutrition Facts

Per Serving: 226 calories; 19.3 g fat; 11.2 g carbohydrates; 4.5 g protein; 9 mg cholesterol; 373 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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