Ingredients
- 8 heaping cups fresh baby arugula leaves
- Dressing (enough for about 4 dinner salads)
- 2 Tablespoons Raspberry balsamic vinegar or just raspberry vinegar
- ¼ Cup sugar
- Pinch of salt
- ½ Cup canola oil
- 1 Tablespoon poppy seeds
- 1/4 Cup crumbled gorgonzola (add more if you are a blue cheese fan)
- 1 Cup toasted pecans (baked at 350 for 10-15 minutes until fragrant)
Description
A Delightful Salad For Any Time.
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