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Arugula Salad with Sweet- and- Sour Beer Dressing

Photo: Levi Brown
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Ingredients

Serves: Prep:  12min |Cook: 3min |Total: 45min
              

Directions

1.
In a bowl, pour 1/2 cup boiling water over tamarind paste and let it sit for 30 minutes. Place tamarind paste and water mixture (or orange juice and lime juice mixture) in a blender with beer, sugar, fennel seeds, coriander, cayenne, and salt to taste. Process until smooth.
2.
In a dry skillet, toast pecans for 2 minutes, stirring often.
3.
In a large bowl, combine arugula, spinach, and bell pepper. Divide salad among 4 serving plates and top with egg slices, feta, and toasted pecans. Drizzle beer dressing on top.

Nutritional Facts per serving

CALORIES 292.8 CAL

FAT 20 G

SATURATED FAT 5.7 G

CHOLESTEROL 230.9 MG

SODIUM 339 MG

CARBOHYDRATES 16.5 G

TOTAL SUGARS 10.8 G

DIETARY FIBER 3.5 G

PROTEIN 12.1 G
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