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Arugula Salad with Salmon, Green Beans and Dijon Vinaigrette
Ingredients
  • 1 teaspoon dijon mustard
  • juice of ½ lemon, strained
  • ⅛ teaspoon kosher salt
  • freshly ground pepper
  • 1 teaspoon chopped parsley
  • 1 tablespoon olive oil
  • 3 cups arugula, washed and dried
  • 1 cup steamed green beans (leftover fromThursday’s dinner)
  • 4 ounces salmon for women; 6 ounces salmon for men, cold (leftover from Thursday’s dinner
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