Arugula Salmon Salad With Capers And Shaved Parmesan

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Skinny Taste
Nutrition per serving    (USDA % daily values)
CAL
480
FAT
64%
CHOL
91%
SOD
18%

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Ingredients for 1 serving

1 1/2 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

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