Pecan, Berry and Arugula Salad
2 c fresh arugula
5 oz Blue Ribbon Foods raspberries
2 oz (approx. 1/4 c) pecans
2-3 tbs. extra virgin olive oil
1 tbs. balsamic vinegar
1. Roast pecans in oven on 350 for 8-10 min. or until fragrant.
2. Add raspberries, olive oil and balsamic vinegar in large bowl.
3. Toss in arugula and serve.
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