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Ingredients
  • 2 cups of Arugula, chopped in thirds
  • ½ cup of sun-dried tomatoes, about 5 pieces and some of the oil that they are stored in
  • 3 plum tomatoes, boiled and peeled
  • ¼ cup of raw walnuts
  • 2 oz. goat cheese
  • 1 clove of garlic, sliced
  • 1 Tbsp. Extra Virgin Olive Oil
  • Salt and Pepper, to taste
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