Arugula And Bresaola Salad

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
257
FAT
37%
CHOL
0%
SOD
24%

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Ingredients for 4 servings

2 slices (1/2 inch thick) pumpernickel bread, torn into 1-inch pieces (2 1/2 cups)

3 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

4 cups baby arugula (about 5 ounces), washed well

1 1/2 ounces Pecorino Romano cheese, thinly shaved

8 thin slices bresaola or prosciutto, torn into 1 1/2-inch pieces

2 tablespoons freshly squeezed lemon juice (about 1 lemon)

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