Even if my own gardening skills are lacking, I'm blessed to have friends who give me produce from their gardens.
This salad was made from our publisher's arugala - a peppery, mustardy green with the texture of spinach - and crisp radish from our neighbors Ricky and Barb. I toss them with garbanzos, petite peas, cucumber, egg and balsamic vinaigrette.
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