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Zucchini Carpaccio Salad

10 faves
Nutrition per serving    (USDA % daily values)
CAL
274
FAT
64%
CHOL
7%
SOD
85%

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Ingredients for 3 servings

1 1/2 pound zucchini (about 3 large)*

1 1/4 teaspoons salt

1/2 pound arugula, stems discarded and leaves cut into 1/2-inch-wide strips (6 cups)

1 ounce Parmigiano-Reggiano, coarsely grated (on large holes of a box grater; 1/2 cup)

3 tablespoons extra-virgin olive oil

Juice of one lemon

1/4 teaspoon black pepper

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