Cornbread Salad With Arugula And Herbs

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Leite's Culinaria
Nutrition per serving    (USDA % daily values)
CAL
438
FAT
127%
CHOL
0%
SOD
14%

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Ingredients for 4 servings

1/4 cup red wine vinegar

1 tablespoon Dijon mustard

2/3 cup extra-virgin olive oil

Salt and pepper to taste

Homemade or store-bought cornbread

Extra-virgin olive oil

1 head of radicchio, cut into quarters

1 medium red onion, cut into 1/2-inch-thick round slices

4 cups baby arugula leaves

1 cup cherry tomatoes cut in half

1/2 seedless cucumber, thinly sliced

1/2 cup black or Ni├žoise olives

12 fresh basil leaves, torn into pieces

1/4 cup fresh mint leaves, left whole

1/4 cup fresh parsley leaves, left whole

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