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  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon honey-mustard
  • 1/4 teaspoon coarse salt
  • 1/8 teaspoon Freshly ground black pepper
  • 1 1/2 cups baby arugula
  • 4 slices whole-grain bread, toasted
  • 1/2 avocado, thinly sliced
  • 4 bacon slices, cooked until crisp
  • 6 vertical slices tomato


  1. Combine oil, vinegar, mustard, salt and pepper; whisk well.  Combine arugula and dressing in a medium bowl; toss to coat leaves with dressing.
  2. Arrange avocado on 2 slices of toast. Top with bacon, tomato, arugula and remaining toast. Cut diagonally into halves.  Makes 2 sandwiches.
Recipe by Jean Kressy

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The recipe was originally published as BLT with Avocado and Arugula Salad on

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