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Blackberry and Arugula SaladBlackberry and Arugula Salad

Jami Nolen

May 30, 2010

 

Yield

Servings: 4

 

Ingredients

• 2 tablespoons nonfat yogurt
• 4 teaspoons lime juice
• 4 teaspoons olive oil
• 2 teaspoons raspberry champagne vinegar
• 2 teaspoons honey
• 1/2 teaspoon poppy seeds
• 2 cups arugula
• 1 cup blackberries
• 1/2 jicama, peeled and cut into thin matchsticks (1 cup)
• 1/2 Granny Smith apple, cut into thin matchsticks (1 cup)

 

Nutrition Information

Calories: 104
Protein: 2g

Total Fat: 5g
Saturated Fat: 1g

Carbohydrate: 15g

Cholesterol: 0mg
Sodium: 10mg
Fiber: 4g

Sugar: 9g

 

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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.

 


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Last update: Tuesday, March 26, 2013