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posted: 5/6/2014 5:30 AM

Arugula Salad

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  • Joe Lewnard/jlewnard@dailyherald.comSoup and sandwich prepared by Cook of the Week Tim Cruz of Des Plaines,

      Joe Lewnard/jlewnard@dailyherald.comSoup and sandwich prepared by Cook of the Week Tim Cruz of Des Plaines,

 

¾ cup arugula leaves

¼ pound cherry tomatoes (about 5 to 6)

4 teaspoons balsamic vinaigrette

¼ cup grated parmesan cheese

Wash arugula leaves and tomato well. Slice the cherry tomatoes in half. Mix all ingredients in bowl thoroughly. Accompany with soup or sandwich. Enjoy!

Serves two.

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