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Caprese Pesto Salad

Ingredients

  • 1/2 bunch tuscan kale
  • 3/4 pound cherry tomatoes, halved
  • 8 ounces small mozzarella balls, halved
  • 4 tablespoons pesto
  • 2 tablespoons extra virgin olive oil
  • 3 cups baby arugula
  • salt and pepper, to taste

Directions

Prep: 1. Chop kale. 2. Half cherry tomatoes. Make: 1. In a mixing bowl, toss together kale, halved cherry tomatoes and mozzarella with 4 tablespoons of pesto and 2 tablespoons of extra virgin olive oil. 2. Toss in arugula and season with salt and pepper.

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