Add texture to this zesty chilled soup when you top it with a crisp salad of diced vegetables.
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|1. Thaw Carrot, Parsnip Bisque with Ginger according to package directions.|
|2. In bowl, toss together arugula, cucumber, cherry tomatoes, carrots, apple, red onion and jalapeño.|
|4. Divide soup evenly among 8 bowls. Top with salad.|
|3. Vinaigrette: Whisk together oil, vinegar, mustard, salt and pepper; drizzle over salad and toss to coat.|