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A sensational seasonal arugula salad with fresh nectarines and cucumbers, crunchy almonds, and a low-fat sugar-free dressing that packs in the heat.
1 package/bundle arugula
1 nectarine, sliced
1 large heirloom yellow tomato
3–4 Persian cucumbers, sliced into half moons
1/4 cup toasted slivered almonds
1/2 bunch scallions, chopped
2 ears corn, kernels cut off the cob
1 generous handful parsley
1 generous handful basil
1/2 jalapeno (seeds removed for less heat)
juice of 1/2 a lemon
2 tablespoons Bartenura Olive Oil
1/4 cup water, to thin
salt, to taste
pepper to taste
Lay arugula on your serving platter.
Place remaining ingredients atop the lettuce.
Blend dressing ingredients in a food processor or blender until combined. Serve on the side.
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