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Arugula Strawberry Salad Ingredients 6 cups arugula 10 basil leaves, chiffonaded (rolled and thinly sliced) 1 cups sliced strawberries cup sliced almonds toasted in a dry skillet 1 ounces soft goat cheese (chevre) crumbled The dressing: 1 tablespoons balsamic vinegar 1 tablespoon extra virgin olive oil 1 teaspoon agave nectar or honey Pinch of kosher salt Pinch of ground pepper Instructions Place the arugula and basil in a large serving bowl
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A flat waistband with belt loops, hook-and-bar closure, and zip fly offers a secure, clean finish
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