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Arugula Salmon Salad with Capers and Parmesan
Ingredients
  • 1 ½ cups baby arugula
  • 4 oz cooked sockeye wild salmon, skin removed
  • 1 tsp capers, drained
  • 2 tsp red wine vinegar
  • 1 tsp extra virgin olive oil
  • 1 tbsp .25 oz shaved parmesan
  • salt and fresh pepper to taste
Steps
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