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Arugula and Date Salad with Almonds and Cheddar

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Arugula and Date Salad with Almonds and Cheddar

Active Time: 10 minutes   |   Total Time: 10 minutes   |   Serves 2  |  Gluten Free

  • 4 cups wild arugula
  • 24 roasted almonds, chopped
  • 8 pitted dates, sliced
  • Small block of aged Cheddar
  • 2 teaspoons whole grain mustard
  • 1 tablespoon balsamic vinegar
  • 2 to 3 tablespoons extra virgin olive oil
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper

​Dividing evenly among two bowls, add the arugula, almonds, and dates. Using a chef’s knife or vegetable peeler, shave off thin slices of Cheddar and add to the salads.

In a small bowl, whisk together the mustard, vinegar, oil, salt, and pepper. Drizzle over the salads.

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Active: 35 minutes  |  Total: 2 hours