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“We love to make this salad when there are plenty of fresh greens to pick,” says Sara Longworth of Worcester, Massachusetts. “I serve it as a side salad, or make it an entree by topping it with chicken.”
This recipe is:
Quick
Nutritional Facts 1-1/4 cups equals 295 calories, 25 g fat (5 g saturated fat), 13 mg cholesterol, 199 mg sodium, 14 g carbohydrate, 4 g fiber, 7 g protein.
Originally published as Strawberry Arugula Salad in Cooking for 2 Spring 2009, p56
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Reviewed on May. 03, 2010 by Aphrodite7
This delicious salad is now a favorite of my family! I used the baby spinach this time but will also try the arugula in the future. I lightly toasted the slivered almonds and left the red onion in slices. Instead of orange juice concentrate which I didn't have on hand, I used fresh squeezed orange juice, which naturally gave it a milder but fresher flavor.
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