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I love this salad as a light lunch meal, especially with the flavorful gorgonzola salad dressing. Alternating thin slices of mozzarella and red beets make up the core of the salad, and I placed them on a bed of arugula and flavored them with a leek vinaigrette. Lightly toasted pine nuts add a little crunch. Serve with slices of toasted sourdough rye bread and you'll be satisfied for the
