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Salad
2 servings
10 minutes
0 minutes
Chef Tom Fraker
This is a nutrient-packed salad. Just one cup of Verdolaga, aka purslane, is an amazing source of vitamins and minerals. You'll find verdolaga to be crisp, yet hydrating.
2 bunches Verdolagas - washed, ends trimmed
10 pieces Baby Heirloom Tomatoes - halved
1/2 Perfect Sweet Onion - sliced thin
To taste balsamic vinegar
To taste salt and freshly ground pepper
Remove the leaves from the verdolagas and chop the stems. Place the leaves and stems in a bowl and add the tomato and onions.
Season with the salt and pepper and drizzle with balsamic vinegar.
Toss to combine and serve.
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