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for the salad:
7 cups arugula
1 1/2 cups cooked red quinoa
1/2 English cucumber chopped
1 cup shredded beets
1 cup shredded carrots
2 green onions, thinly chopped
3/4 cup toasted walnuts
1/3 cup crumbled feta (totally optional)
for the dressing:
7 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
salt & pepper
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