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Arugula, Watercress & Parmesan Salad


Servings: 10

  • 1/3 cup olive oil
  • 1/4 cup fresh lemon juice
  • Salt & freshly ground black pepper
  • 2 bunches arugula, trimmed, washed & dried
  • 1 bunch watercress, leaves picked, washed & dried
  • 1 cup unpitted kalamata olives
  • 1 cup coarsely grated parmesan


  1. Place the oil and lemon juice in a screw top jar. Season with salt and pepper, and shake until combined.
  2. Place arugula, watercress, olives and parmesan in a serving bowl. Drizzle with dressing and gently toss to combine.

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