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Easy Lunches That Will Last You All Week
Ingredients
  • 4 to 5 cups arugula, washed
  • 2½ cups cooked or canned lentils
  • 2½ cups cooked quinoa (about ¾ cup dry)
  • ½ cup sliced almonds
  • 1 cup olives
  • 2 avocados
  • ½ cup cranberries (optional)
  • ⅓ cup olive oil
  • 2 lemons, juiced
  • Salt and pepper to taste
Steps
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