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Italian Parsley And Arugula Salad

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CATEGORY CUISINE TAG YIELD
Dairy, Vegetables Italian Cooking liv, Import 1 Servings

INGREDIENTS

1 c Loosely packed italian
parsley leaves washed
and
spun dry
1 c Loosely packed arugula
washed and spun dry
4 Firm white cultivated
mushrooms sliced thin
1 ds Salt
1 T Extra virgin olive oil
1 1/2 t Fresh lemon juice
Freshly ground black pepper
1/4 c Thinly sliced red onions
soaked in ice water for
15
minutes and drained
Parmesan cheese, shaved with
a vegetable peeler into
thin curls

INSTRUCTIONS

In a large bowl toss the parsley, arugula and mushrooms with the  salt.
Add the oil and toss well. Add the lemon juice and toss well.  Season
to taste with the black pepper. Divide the salad among plates  and to
each portion with some of the onions and Parm esan curls.  Yield: 4
servings  Recipe by: Cooking Live Show #8886 Posted to MC-Recipe Digest
V1 #627  by "Angele and Jon Freeman" <jfreeman@netusa1.net> on May 31,
1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 812
Calories From Fat: 437
Total Fat: 49.8g
Cholesterol: 149.7mg
Sodium: 2912.1mg
Potassium: 1264.6mg
Carbohydrates: 20g
Fiber: 4g
Sugar: 8.3g
Protein: 75.3g


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