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Spring Salad with Berries & Egyptian Crunch
Spring mix, Leaf lettuce or Spinach also work well
(washed and dried)
extra virgin Olive Oil
Balsamic vinegar or balsamic reduction
Raspberries or Strawberries, washed and dried
cubes Jarlsberg cheese
hand-full of Green beans, cooked and cooled
Salt and Pepper (to taste)
Cut the Jarlsberg cheese into ½ inch cubes.
When ready to serve, place lettuce in serving platter. Spread raspberries or Strawberries and cheese on-top of the lettuce. Then sprinkle on the green beans. Drizzle with Olive Oil and Balsamic vinegar. Top with Egyptian Crunch.
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