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Endive And Arugula Salad With Pickled Onions And Blue Cheese

Nutrition per serving    (USDA % daily values)


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Ingredients for 24 servings

1 1/2 pounds red onions, thinly sliced

1 1/2 cups distilled white vinegar

1 1/2 cups water

3/4 cup sugar

1 teaspoon salt

12 ounces blue cheese, crumbled into 1/4-inch pieces

1 1/2 cups olive oil

2 1/4 pounds Belgian endive, thinly sliced (about 8 cups)

3/4 cup fresh lemon juice

12 bunches fresh arugula, torn into small pieces (about 12 cups)

1 cup dried cranberries

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