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Chopped Arugula Salad with Maple Balsamic Vinaigrette

SALAD

5-7 oz arugula, coarsely chopped

sliced fruit such as apples, pears, grapes, strawberries, etc.

cubed or crumbled mild cheese such as chevre, feta, havarti, fresh mozzarella, etc.

roasted & salted pumpkin seeds or nuts

DRESSING

1/4 c. olive oil

1 T. pure maple syrup

2 tsp. balsamic vinegar

salt & black pepper to taste

DIRECTIONS

Mix all dressing ingredients in small jar and shake until well blended. Or place in dish and whisk until blended. This amount is good for one salad. Double, triple, or quadruple and keep for several days. Just shake well before use.

Place chopped arugula in bowl. Pour dressing over and mix gently to coat all of the arugula, and it begins to wilt. Add fruit and cheese, mix and serve. Add roasted, salted pepitas or nuts to each serving. Enjoy right away, and eat it all! This salad does not make good leftovers.

Makes 4 servings as a starter, or 1-2 as a meal!


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