Pesto Meatball Salad with Arugula, Grapes, and Lemon Vinaigrette

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From the June/July 2017 issue Serves 4 Ingredients For the salad: 1-1/2 pounds ground turkey 1/4 cup Pesto (recipe below) 1/4 cup chopped fresh parsley 1 garlic clove, minced or finely grated 1/4 tsp sea salt 6 cups baby arugula 1-1/2 cups red grapes, halved 1/2 cup toasted walnuts (optional) 6 large fresh basil leaves For the dressing: 2/3 cup extra-virgin olive oil 3 TBSP red wine vinegar 2 TBSP…

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