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Arugula With Hearts Of Palm, Grapefruit And Oil-Cured Olives

Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 large Ruby Red grapefruit

1/4 cup extra-virgin olive oil

1 1/2 tbsp Champagne vinegar

1 tsp finely chopped fresh rosemary

1/4 tsp crushed red pepper flakes

Kosher salt and freshly ground black pepper

3 x hearts of palm, rinsed, halved lengthwise, and cut on a diagonal into 3/4-inch pieces (about 3/4 cup)

1/4 cup pitted black oil-cured olives, halved lengthwise

7 oz arugula (preferably bunched), trimmed (about 5 loosely packed cups)

1/4 cup loosely packed fresh flat-leaf parsley leaves

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