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Peach and Bocconcini Salad with Arugula


Peach and Bocconcini Salad with Arugula Recipe

Ingredients:
  • 14 oz (400 ml) can water-packed and sugarless California cling peach slices
  • 1 tablespoon white balsamic vinegar
  • 1 tablespoon champagne vinegar
  • splash of rice vinegar (optional)
  • 1 tablespoon olive oil
  • 1 teaspoon fennel seeds
  • 1 teaspoon red chili flakes
  • 1/2 teaspoon sea salt
  • 9 to 10 1-inch bocconcini balls, cut into quarters or halves
  • 1/3 cup fresh basil, cut into fine strips
  • 2 cups arugula
  • 2 to 3 tablespoons pistachios or coarsely chopped walnuts (optional)
Directions:
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Rank

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