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Arugula and Smoked Mozzarella Salad with Lemon Vinaigrette
- 1 12-ounce head radicchio, halved, cored, very thinly sliced
- 3 cups (packed) arugula
- 1/2 cup thinly sliced drained oil-packed sun-dried tomatoes
- 2 tablespoons fresh lemon juice
- 1/4 cup olive oil
- 6 tablespoons pine nuts, toasted
- 9 ounces smoked mozzarella, cut into 1/8- to 1/4-inch-thick slices
Directions:View on Bon Appetit
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