Recipe by 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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1 (15 ounce) can
sliced beets, drained and cut into bite-size pieces
sliced black olives
crumbled goat cheese
* Percent Daily Values are based on a 2,000 calorie diet.
Michele and Karen's Delicious Arugula Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 174
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