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Avocado, Beet and Arugula Salad with Chevre Tartine

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Ingredients:
- 4 ounces goat cheese, softened
- 1 teaspoon dried basil
- 4 (1/2 inch thick) slices crusty bread
- 1 tablespoon Dijon mustard
- 2 tablespoons balsamic vinegar
- salt and pepper to taste
- 1/4 cup olive oil
- 1 (15 ounce) can sliced beets, drained and diced
- 1 (10 ounce) package mixed salad greens with arugula
- 2 avocados - peeled, pitted and diced
- 1/3 cup chopped toasted hazelnuts
Directions:
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Nutrition Facts | |
---|---|
Serving Size 1/4 of a recipe | |
Amount Per Serving | |
Calories 550 | |
Total Fat 44.1g | |
Saturated Fat 10.5g | |
Cholesterol 22mg | |
Sodium 670mg | |
Total Carbohydrate 31.3g | |
Dietary Fiber 11.1g | |
Sugars 9.7g | |
Protein 13.6g | |
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. |
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