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- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1 teaspoon lemon zest
- 1/4 cup fresh lemon juice
- 6 cups arugula
- 2 small fennel bulbs, cored and thinly sliced
- 1/2 cup toasted pine nuts
- 30 grape tomatoes, halved
- 1/2 cup freshly grated Parmesan cheese
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|Serving Size 1/6 of a recipe|
|Amount Per Serving|
|Total Fat 20.6g|
|Saturated Fat 3.8g|
|Total Carbohydrate 10.7g|
|Dietary Fiber 3.2g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|